Two words I love to hear – Easter Brunch. This Sunday I’ll be getting into the Spring spirit by making a fresh and easy Frittata – with the addition of some aromatic seasonal veggies and herbs – leeks, asparagus, mint and tarragon. Music to my ears! I usually add some soft goats cheese to my frittata’s but this time I’m playing around with a mixture of beautifully melting gruyere and parmesan. It’s not only simple and quick to make, but it’s a healthy and beautiful addition to any Easter Brunch table. Serve with a chilled glass of sparkling Prosecco. Enjoy!
2 tablespoons butter
1 cup thinly sliced leeks (white and pale green parts only)
1 12 ounce bunch asparagus, trimmed, cut on diaganol into 1-inch pieces
1 tablespoon finely chopped mint
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped chives (more for garnish)
10 large eggs
1/2 cup gruyere cheese
1/2 cup shaved/grated parmesan cheese
Kosher salt & freshly ground pepper
What to do:
- Preheat oven to 400F
- Melt the butter in a heavy nonstick oven proof skillet/cast iron skillet over medium heat.
- Add the chopped leeks and asparagus and sauté for about 8 mins until tender.
- Whisk eggs, and add in salt, pepper, all the herbs and cheese (reserve a little cheese to sprinkle over the top)
- Pour egg mixture into skillet over the vegetables, and fold gently to combine. (Use a heatproof rubber spatula along the edge to let the egg slide under the frittata). Cook until the eggs at the edge of the pan set. Sprinkle the remaining cheese evenly on top.
- Place the pan in the oven and bake until the eggs are set, about 10 minutes.
- Turn on the broiler and broil the frittata for a few minutes to brown the top, if you like.
- Let cool for 5 minutes, sprinkle on remaining chives, slice into wedges and serve.