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.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon ground pepper
- ¼ cup fresh basil
- 8 large eggs
- ¼ cup crème fraîche
- ½ teaspoon salt
- 3 cups thinly sliced leeks , rinsed well and patted dry
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- ¼ cup part-skim ricotta
- 2 tablespoons pesto
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