Frittatas are just about one of the easiest, nutrient-dense meals you can make....and they can be whipped up in minutes! Serve a frittata for breakfast, lunch, or dinner. I frequently make frittatas to use up the odd bits of leftovers or random veggies in the fridge. I love using leftover salmon and roasted potatoes in a frittata. Green onions, chives, sausages, red bell peppers, yellow or red onions, olives, zucchini, basil, and broccoli are also wonderful ingredients to add to your frittata!
A frittata is made by first sautéing some vegetables in a little butter or olive oil in a 10-inch cast iron skillet, then you add 8 to 10 whisked eggs (sometimes grated cheese too) and pop the whole pan in a preheated 375 degree oven for 20 to 25 minutes. It will puff up as it bakes, then fall as it cools. Cut your frittata into wedges and serve with a salad. So easy!
This frittata recipe uses some in-season spring vegetables, plus fresh tarragon to create a complex-flavored meal that will remind you of French cuisine! Asparagus and tarragon pair so well together! Yum! Serve it for Mother's day brunch with a salad and some sparkling mineral water.
If you or a family member cannot tolerate eggs then I would suggest baking a salmon fillet and serving it with a salad for Mother's day brunch. Salmon for brunch is a great egg-free option!
Asparagus, Leek, and Mushroom Frittata
Serve this nourishing frittata with an arugula and strawberry salad. I like to make a quick dressing using equal parts of freshly squeezed lemon juice and olive oil, plus a few cloves of crushed garlic, and some freshly ground black pepper and sea salt to season it. If you tolerate dairy products then I would suggest adding in a sharp flavored cheese such as gruyere, or a raw sharp cheddar.
1 tablespoon organic butter or extra virgin olive oil
1 large leek, sliced (white part only)
6 to 8 white button mushrooms, sliced
1/2 to 3/4 bunch fresh asparagus, ends trimmed, cut into 1 to 2-inch pieces
sea salt and freshly ground black pepper
8 to 10 large organic eggs, whisked
1/2 to 1 cup grated organic cheese (optional)
1 to 2 tablespoons fresh tarragon, finely chopped
Preheat your oven to 375 degrees F.
Place a 10-inch cast iron skillet over medium heat on your stove. Add the butter or oil to the skillet. Then add the leeks, mushrooms, and asparagus; sauté for a few minutes. Add a few grinds of black pepper and sea salt each.
Be sure to vigorously whisk the eggs just before you add them to the skillet. If adding cheese, stir it into the whisked eggs. Pour the egg mixture over the vegetables in the skillet. Make sure the eggs are covering the vegetables, if not, whisk a few more eggs and pour them into the skillet. Sprinkle with fresh tarragon.
Bake for 20 to 25 minutes. The frittata will puff up as it is baking. It is done when the center is set. You can check this by touching it. If it seems wet then give it a few more minutes. If it bounces back it is done. Keep in mind that eggs will continue to cook a little after they are out of the oven so be sure not to overcook the frittata.
Remove pan from oven, and let cool briefly, then slice and serve. Leftovers can be stored in a sealed glass container in your fridge for up to 5 days and reheated as needed.
Yield: about 6 servings
~I usually like to add about 3/4 of a bunch of asparagus.....you choose how much you would like!
~Be sure to trim off the woody ends of the asparagus and discard (they go in my compost pile). See the image below...the part that I cut off at the bottom is the woody part.
~Use only the white part of the leek, cut the dark green part off before slicing into rounds (you can save it for making bone broth).
More Nourishing Spring Brunch Recipes:
Baked Salmon with Sautéed Kale and Baby Garlic
Strawberry Salad with Candied Pumpkin Seeds
Grain-Free Lemon Poppy Seed Cake
Creamy Dairy-Free Asparagus Soup with Cashew-Dill Cream
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