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.
Course Breakfast/Brunch
Cuisine Canadian, American, French
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 221kcal
Author Flavour & Savour


  • 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.


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