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8 large eggs
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¼ cup crème fraîche
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½ teaspoon salt
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¼ teaspoon ground pepper
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2 tablespoons extra-virgin olive oil
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3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry
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1 pound asparagus, trimmed and cut into 1-inch pieces
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¼ cup part-skim ricotta cheese
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2 tablespoons pesto
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¼ cup fresh basil
Frittata with Asparagus Leek & Ricotta
Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.
Nutrition Information
211
Calories
25g
Carbohydrates
13g
Protein
338mg
Potassium
10g
Fiber
7g
Sugar
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