Celebrate the fresh flavors of spring with this rustic Alstede Fresh farmhouse frittata featuring sweet homegrown leeks and tender asparagus. Perfect for breakfast, brunch, or a light dinner, this easy one-pan recipe highlights the delicate flavor of fresh-picked vegetables straight from the field.
Ingredients:
1 large Leek, cleaned and thinly sliced
1 bunch Asparagus, trimmed and cut into 1-inch pieces
8 large farm fresh eggs
½ cup milk or cream
1 cup shredded sharp cheddar or goat cheese
2 tablespoons olive oil or butter
1 small garlic clove, minced
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon fresh chives or parsley, chopped
Directions:
Preheat the oven to 375°F.
Heat olive oil or butter in an oven-safe skillet over medium heat. Add the sliced leeks and cook slowly for 5–7 minutes until soft, sweet, and lightly caramelized.
Stir in the asparagus and garlic. Cook for another 3–4 minutes until the asparagus becomes tender-crisp.
In a bowl, whisk together eggs, milk, salt, and pepper.
Pour the egg mixture into the skillet over the vegetables. Sprinkle cheese evenly across the top.
Cook on the stovetop for 2 minutes until the edges begin to set, then transfer the skillet to the oven.
Bake for 12–15 minutes, or until the center is fully set and lightly golden.
Finish with fresh herbs before serving.
Serving Suggestions:
Serve warm with toasted farm bread, a fresh greens salad, or sliced strawberries for a beautiful spring meal. This frittata also tastes delicious chilled or reheated the next day for an easy farm-fresh breakfast.
Spring Leek & Asparagus Frittata
