Asparagus and Artichoke Frittata
Serves: 6
  • 2 Tablespoons unrefined olive oil, ghee or unsalted butter
  • 1 large leek, washed well, white and pale green parts sliced
  • 1 12-ounce medium bunch asparagus, woody ends trimmed and cut into 1-inch pieces
  • 1 cup quartered artichoke hearts (I like frozen, defrosted)
  • ¾ teaspoon sea salt, divided
  • ¼ cup chopped fresh parsley
  • 8 large eggs
  • 1 teaspoon Dijon mustard
  • 1 cup shredded cheese, such as fontina, gruyere or white cheddar ( I think crumbled goat cheese would also be a nice choice.)
  • freshly ground black pepper to taste
  1. Preheat oven to 350 degrees. Heat oil or butter in a 10-inch ovenproof skillet over medium heat. Add leeks and sauté until tender, about 4 minutes.
  2. Add asparagus and artichokes, sprinkle with ¼ teaspoon salt and sauté until asparagus is tender, about 6 minutes. Stir in parsley and turn off the heat.
  3. In a large bowl, whisk together eggs, mustard, cheese, ½ teaspoon salt and black pepper to taste. Add vegetables to egg mixture and combine.
  4. At this point you can pour the mixture back into the skillet or you can use a similar-sized baking dish, such as a pie plate or tart dish. Just be sure to grease it first with oil or butter.
  5. Bake in preheated oven until set, about 45 minutes. If you’re in a hurry, you can cook it at 375 degrees for about 35 minutes.
I have also added a little ricotta to this recipe which makes the frittata nice and light.  If you have any in the fridge, whether a few tablespoons or up to a cup, feel free to whisk it into the egg mixture.
Recipe by Pamela Salzman at