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Spring Veggie Frittata with Asparagus & Leeks Elizabeth Rider

Spring Veggie Frittata with Asparagus & Leeks

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Learn how to make a delicious veggie frittata with this easy flexible recipe. Packed with spring vegetables like leek, asparagus, and fresh herbs, it’s a healthy and flavorful meal! As written, this serves 3-4 people made in a 10-inch skillet. Double the ingredients and use a 12-inch skillet to serve 6-8 people.


Units Scale
  • 2 tablespoons extra virgin olive oil
  • 1 leek, white and some of the green part sliced into thin moons, then cleaned (about 1 cup)
  • 58 stalks asparagus, shaved with a veggie peeler or chopped into 1-inch pieces
  • 1 cup cooked chopped potatoes* (or more veggies)
  • 1/4 cup frozen peas (if using fresh peas, add them in with asparagus)
  • 56 large eggs
  • 23 tablespoons freshly grated Parmesan or Pecorino Romano cheese (optional)
  • Kosher salt or fine-grain sea salt and freshly ground black pepper
  • Fresh dill or basil to garnish


Tip: See step 4 before you start. If using the oven, preheat it now to 375°F (190°C) and be sure your skillet is oven-safe.

  1. Cook the Veggies: In a nonstick or well-seasoned cast iron skillet, heat the olive oil over medium heat. Add leek with a pinch of salt and pepper, and cook until soft (3-5 minutes). Add the asparagus, and cook until it softens (3-8 minutes, depending on the size and type of vegetable), increasing the heat if needed to help the veggies cook. Stir occasionally and prevent burning.
  2. Beat the Eggs: Meanwhile, beat eggs with 3/4 teaspoon salt, a few spins of freshly ground black pepper, and grated cheese (if using).
  3. Make the Frittata: Turn the heat to low. Pour the egg mixture over the vegetables, ensuring even distribution. Cook without stirring until eggs are almost set (about 7-10 minutes on low until you can run a rubber spatula around the rim and the eggs are mostly set on the bottom).
  4. Set the Top: To finish the top and cook through (it’s done when the eggs don’t jiggle when you shake the pan) :
    • Oven method: When you start the frittata, preheat your oven to 375°F (190°C). Place skillet in the oven for 5-10 minutes to set the top. Cut into wedges and serve hot, warm, or at room temperature. (Be sure your pan handle is safe for the oven.)
    • Broiler method: Broil for 1-2 minutes to set the top. Watch it closely to make sure it doesn’t burn. (Be sure your pan handle is safe for the oven.)
    • Lid method: Cover the skillet with a lid and let the frittata cook over low to medium heat. The steam trapped by the lid will help the top set. Cook for about 10-15 minutes, or until the eggs are just set on top and the bottom is golden brown.
  5. Serve: Cut into wedges and serve hot, warm, or at room temperature.

Store leftovers in an airtight container in the fridge up to 3 days.


*This is a great way to use up leftover roasted potatoes. If you don’t have cooked potatoes, you can use 1 cup raw potato diced into 1/4 inch cubes and saute in 1 tablespoon of olive oil before cooking the other veggies until soft on the inside and starting to brown on the outside, then add the rest of the veggies to the pan in step 1.  Or, substitute it with more veggies of your choice.