ASPARAGUS AND SPINACH FRITTATA

Asparagus and Spinach Frittata image

Provided by Katie Lee Biegel

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

Previous Next

2 tablespoons unsalted butter
2 leeks, whites only, thinly sliced
8 large eggs, beaten
2 cups cooked spinach
1 cup blanched asparagus tips
4 ounces goat cheese, crumbled
1/2 cup fresh basil leaves, sliced into chiffonade (thin strips)
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
Nonstick cooking spray
1/4 cup dried breadcrumbs

Steps:

Preheat the oven to 350 degrees F.
Melt the butter in a medium skillet over medium heat. Add the leeks and saute for about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.
Bake until solid and a toothpick comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes.
Invert the frittata onto a plate and then flip, right-side up, onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.
Serve warm or at room temperature.