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    Home » Breakfast and Brunch Recipes » Double Cheese Asparagus Leek Frittata

    Double Cheese Asparagus Leek Frittata

    Published: Mar 11, 2018 · Modified: Apr 21, 2019 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 8 Comments

    Jump to Recipe Print Recipe

    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. 
    Double Cheese Asparagus Leek Frittata on a plate.
    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.

    Double Cheese Asparagus Leek Frittata in skillet

    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.

    Double Cheese Asparagus Leek Frittata in skillet

    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.

    1. Cook the potatoes, leeks and asparagus in the skillet.
    2. Add the eggs, cheese and tarragon and cook just until the edges are set.
    3. Finish cooking in the oven to set the top, add a little more cheese to the top, then serve.

    a wedge of Double Cheese Asparagus Leek Frittata on a white plate

    Baby potatoes, fresh asparagus spears and delicate tarragon---that sounds like Spring to me!

    Double Cheese Asparagus Leek Frittata

    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.
    Print Pin Rate
    Course: Breakfast/Brunch
    Cuisine: Canadian, American, French
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 221kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoon olive oil extra virgin (divided)
    • 2 cups baby potatoes, scrubbed and cut in small pieces
    • 8 eggs room temperature
    • 1 tablespoon fresh tarragon leaves, finely chopped
    • ½ teaspoon sea salt
    • ½ teaspoon pepper
    • 1 cup Raclette cheese, grated
    • 16 spears asparagus, tough stems removed, cut in ½ inch pieces on the diagonal
    • 1 cup leeks, cleaned, thinly sliced (white and light green parts only)
    • ½ cup Swiss cheese, grated

    Instructions

    • Heat oven to 400°F. 
    • Add 1 tablespoon 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.

    Nutrition

    Calories: 221kcal | Carbohydrates: 12g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 227mg | Sodium: 353mg | Potassium: 357mg | Fiber: 1g | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 12mg | Calcium: 310mg | Iron: 1.9mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!
    Nutrition Facts
    Double Cheese Asparagus Leek Frittata
    Amount Per Serving
    Calories 221 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 3g19%
    Cholesterol 227mg76%
    Sodium 353mg15%
    Potassium 357mg10%
    Carbohydrates 12g4%
    Fiber 1g4%
    Sugar 1g1%
    Protein 16g32%
    Vitamin A 640IU13%
    Vitamin C 12mg15%
    Calcium 310mg31%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Recipe inspired by Leek and Asparagus Frittata from Bon Appetit.

    Kitchen Items I recommend to make this Double Cheese Asparagus Leek Frittata

    This post contains affiliate links. If you click on any of the affiliate links and make a purchase within a certain time frame, I’ll receive a small commission. The commission is paid by the third party, not by you. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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    More Healthy Breakfast Recipes

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    Reader Interactions

    Comments

    1. Eileen Moran

      May 09, 2018 at 6:02 pm

      This looks awesome! Do you think it would work if I doubled the recipe and put it in a 9x13 pan?

      Reply
      • Flavour & Savour

        May 09, 2018 at 7:27 pm

        Hi Eileen,
        Yes--but it will take longer to cook. Have a look at this site for some tips to make this recipe work the way you want it to! https://www.thekitchn.com/feeding-a-crowd-frittata-squar-84989

        Reply
    2. Natalie Browne

      March 18, 2018 at 8:13 am

      Learning how to eat raclette seems like an amazing food experience, indeed! This frittata looks so yummy. I love all the fresh spring flavours.

      Reply
      • Flavour & Savour

        March 18, 2018 at 8:20 am

        Thanks Natalie! That Raclette meal was definitely one we'll never forget! I wrote about it and posted photos here: https://www.flavourandsavour.com/6-things-to-do-in-annecy-france/

        Reply
    3. Loreto Nardelli

      March 16, 2018 at 12:02 pm

      5 stars
      Being Italuan We are no strangers to fritatta. I love the combination of asparagus, baby potato and leek you used and your dish looks absolutely lovely and delicious. Great for Easter brunch or Mother's day coming up! Beautiful pictures too!
      [email protected]

      Reply
      • Flavour & Savour

        March 16, 2018 at 3:51 pm

        Thanks, Loreto. This skillet dish really does feel like Spring!

        Reply
    4. Leanne | Crumb Top Baking

      March 16, 2018 at 9:03 am

      5 stars
      Brunch is my favourite meal to host, and springtime brunches are the best! Love all the light and colourful recipe possibilities. This frittata is a perfect brunch menu item! And I love how you added some baby potatoes in there. Yum!

      Reply
      • Flavour & Savour

        March 16, 2018 at 3:52 pm

        Thanks Leanne--I'm planning to serve this for Easter Brunch. Thanks for commenting!

        Reply

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