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Leek and Asparagus Frittata with Feta
October 6, 2014 Katie Mitton

Leek and Asparagus Frittata with Feta

Perfect for that lazy Sunday morning breakfast! This frittata has the protein needed to keep you satisfied, plus delicious green veggies to add nutrients and flavour. Whip it up for your next family brunch.  
  • 8 spears asparagus cut into 3” pieces
  • 1 cup asparagus, ends cut off and washed well
  • 1 leek, tough green end cut off and washed well
  • 1 tbsp. extra virgin olive oil
  • 6 eggs
  • 1 cup soymilk
  • 1/2 tsp. Herbamare
  • 1 tsp. Fresh thyme
  • 1/2 cup feta (optional)

 

In a skillet over medium heat, combine asparagus and leeks. Saute until tender, about 4 minutes. Remove from heat. Remove 3” asparagus pieces and set aside. Combine eggs, soymilk, Herbamare, and thyme. Whisk to incorporate. Add in vegetable mixtures and feta cheese, if desired. Pout into greased 9” pie dish. Lay the 3” asparagus pieces on top to make a flower. Bake at 350°F for 30-40 minutes or until center is firm. (If pie starts to get too brown, cover with foil to finish off the baking.) Let sit 5-10 minutes before slicing. -

By: Sandy Pomeroy

Filed in: breakfast, gluten free, Recipes
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