This Double Cheese Asparagus Leek Frittata made with baby potatoes, asparagus and leeks will make an ideal dish for a Spring breakfast, brunch or lunch. It’s vegetarian and gluten-free.
I’m welcoming Spring with this Double Cheese Asparagus Leek Frittata made with tiny baby potatoes!
Brunch anyone? This light and fluffy egg and cheese dish will be on the menu for upcoming Spring brunch times in my home. While its texture is light and it has delicate flavours from asparagus, leeks and tarragon, it’s very filling. It’s a totally satisfying main dish for breakfast, brunch or lunch.
Having friends or family for brunch is a great alternative to a dinner party, especially when the days are longer and weather is warming up. Kids can play outside while adults linger over coffee, tea, or a pitcher of Sangria! Easter, Mother’s Day, Father’s Day, or any day is a good time to host a casual brunch.
This Double Cheese Asparagus Leek Frittata is an ideal brunch offering, and it’s easy to prepare. It’s vegetarian and gluten free for your guests who may be following a special diet. Serve it right from your cast iron skillet!
What kind of cheese is best for a frittata?
Use your favourite! Keep in mind that it should have a high moisture content and good melting properties, without being stringy like Mozzarella. Cheddar, Gruyère, or Swiss are all good choices, as are feta and ricotta.
I used one of my favourite cheeses, Raclette. It’s a Swiss cheese with a subtle nutty, buttery flavour. I topped the frittata with Emmenthal, which has a slightly stronger taste.
We discovered how the Swiss and French enjoy Raclette during a trip to Annecy, France. A half wheel of cheese was brought to our table, secured into a device that allowed it to melt slowly. We were shown how to scrape it gently from the wheel as it melted on to our food! It’s traditionally served with boiled potatoes, cured ham, cubes of fresh bread, cornichons and pickled onions. It was definitely a fun foodie experience!
Since then, I secretly jump for joy when I find Raclette in my local deli. I chose it for this Asparagus Leek Frittata because of its mild flavour, knowing that it wouldn’t overpower the tarragon and asparagus. If you’re seeking a frittata with bolder flavours, try this Sweet Potato Frittata with Fresh Salsa.
What’s the difference between a frittata and a quiche?
Frittata is an Italian term that roughly means “fried.” It’s similar to an open-faced omelet. A quiche, however, is usually baked in a crust and has a more custard-like filling. It can also be crustless, like this Paleo Zucchini Carrot Quiche.
This Double Cheese Asparagus Leek Frittata needs just 3 steps.
- Cook the potatoes, leeks and asparagus in the skillet.
- Add the eggs, cheese and tarragon and cook just until the edges are set.
- Finish cooking in the oven to set the top, add a little more cheese to the top, then serve.
Baby potatoes, fresh asparagus spears and delicate tarragon—that sounds like Spring to me!
This Double Cheese Asparagus Leek Frittata made with baby potatoes, asparagus and leeks will make an ideal dish for a Spring breakfast, brunch or lunch. It's vegetarian and gluten-free.
- 2 tbsp olive oil extra virgin (divided)
- 2 cups baby potatoes, scrubbed and cut in small pieces
- 8 eggs room temperature
- 1 tbsp fresh tarragon leaves, finely chopped
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 cup Raclette cheese, grated
- 16 spears asparagus, tough stems removed, cut in 1/2 inch pieces on the diagonal
- 1 cup leeks, cleaned, thinly sliced (white and light green parts only)
- 1/2 cup Swiss cheese, grated
Heat oven to 400°F.
Add 1 tbsp oil to a 10 inch cast iron skillet or other skillet with an oven-proof handle. Add potatoes and cook for 5 to 7 minutes until lightly browned and crisp. Lower heat, cover skillet with a lid and continue cooking for another 5 - 10 minutes or until potatoes are soft. Remove from skillet and set aside.
Meanwhile, whisk eggs in a large mixing bowl. Add salt, pepper, Raclette cheese and tarragon. Whisk to combine.
Heat the remaining tablespoon of olive oil in the skillet over medium heat. Add the leeks and cook until softened, 3 - 4 minutes. Add asparagus and cook for an additional 5 - 6 minutes, stirring so the spears cook evenly.
Return the potatoes to the pan, stir to combine. Cover the bottom of the skillet evenly with the vegetable mixture, then pour the egg mixture over all.
Let it cook without stirring until the edges are set. Watch carefully to prevent it browning too much on the bottom. Transfer the skillet to the oven to finish cooking. The frittata will be done when the center is set and the top has puffed up, about 10 - 12 minutes. Remove from oven, sprinkle with Emmenthal or Swiss cheese, and return to oven for 2 minutes to melt the cheese. Remove from oven, slice into wedges and serve.
Recipe inspired by Leek and Asparagus Frittata from Bon Appetit.
Kitchen Items I recommend to make this Double Cheese Asparagus Leek Frittata
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