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Asparagus and Spinach Frittata

Cook Time:
45 mins
Prep Time:
20 mins

Chef notes

A frittata is so much easier to make than an omelet, and it can be served at room temperature. This frittata is so flavorful — it tastes like spring, with the leeks, asparagus and spinach. I love the creamy goat cheese, but you could also substitute feta or any other soft cheese.

Technique tip: I like to use a springform pan because it gives for a really nice presentation of the frittata. Also be sure to squeeze as much water out of the spinach as possible.

Swap option: You can substitute feta cheese, or any soft cheese, for the goat cheese.


  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 leeks, white parts only, thinly sliced
  • 8 large eggs, beaten
  • 1 cup blanched asparagus tips
  • 2 cups cooked fresh or frozen spinach, thawed and squeezed of excess water
  • 1/2 cup fresh basil, cut into thin ribbons
  • 4 ounces goat cheese, crumbled
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup dry breadcrumbs



Preheat the oven to 350 F.


In a medium skillet over medium heat, melt the butter. Add the leeks and sauté about 10 minutes. Remove from heat and cool completely.


In a large mixing bowl, combine the eggs with leeks, asparagus, spinach, basil, goat cheese, Parmesan, salt and pepper. Mix well.


Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake until the breadcrumbs evenly coat the pan. Pour the egg mixture into pan.


Bake for 30 to 35 minutes, until solid and a toothpick comes out clean. Cool in the pan over a wire rack for 5 minutes. Invert the frittata onto a plate, then flip right side up onto a serving plate or remove sides of springform pan and transfer to a serving plate.


Can be served warm or at room temperature.