Asparagus and Artichoke Frittata
Servings: 6
Ingredients
- 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
Instructions
- 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.
- 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.
- In a large bowl, whisk together eggs, mustard, cheese, ½ teaspoon salt and black pepper to taste. Add vegetables to egg mixture and combine.
- 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.
- 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.
Notes
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.