Prep Time 40 mins Cook Time 10 mins
Servings: 6-8
Ingredients
1 bunch asparagus – trim the ends and peel if needed. Drizzle with olive oil, add salt and pepper, and roast at 400 degrees until tender – about 10-12 min. depending on the thickness of your asparagus. Set aside.
3 Leeks (About 2 1/2 c. sliced) rinsed and cleaned of any sand
2 Tbsp. Butter melted
1 Tbsp. Olive Oil
1 Whole shallot chopped
2 Tbsp. Butter
1 Tbsp. Olive Oil
12 Large Eggs – beaten
1/4 c. Heavy Cream
Salt and pepper to taste
3/4 c. Grated or shredded Pecorino Cheese
1 Tbsp. chopped fresh Rosemary
1 c. Ricotta
Extra Virgin Olive Oil for drizzling
Preheat the oven to 350 degrees.
After roasting the asparagus, cut off the ends leaving the spear at about 3-4 inches long. Chop the ends into pieces about an inch long. Keep the spears and the chopped ends separate.
For the leeks, slice off and discard the root. Cut the bright green part off and discard. Cut the remaining leek in sliced rounds, drop in a bowl with cold water and swish around to clean the sand from the rounds. Rinse again if needed and drain off the water. Pat the leeks dry.
Toss the leeks in 2 Tbsp. melted butter and 1 Tbsp. oil, add salt and pepper and saute until tender, set aside.
Put remaining 2 Tbsp. butter and 1 Tbsp. oil in a saute pan, heat and add chopped shallots. Cook until tender – about 5 minutes.
Add the cream, salt, pepper, Pecorino Romano cheese, and Rosemary to the beaten eggs and mix together and pour into a large oiled fry pan that can be placed in the oven.
Distribute the cooked leeks and chopped roasted asparagus throughout the eggs in the pan and press them in a little to make them sink.
Spoon dollops of ricotta into the eggs all around.
Place the roasted asparagus spears around the surface of the frittata to decorate.
Cook the frittata on the top of the stove at medium to medium high until partially set. The bottom and sides should be set and the middle runny.
Place the fry pan in the preheated oven and bake until set in the middle, about 10 minutes.
Slide the frittata out of the pan onto a plate with a little help from a spatula. Drizzle your best Extra Virgin Olive Oil over the top before serving.
Buon Appetito!
Recipe Notes: