Leek and Asparagus Frittata with Feta - Goodness Me!

Leek and Asparagus Frittata with Feta

October 06, 2014 1 min read

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

Katie Mitton
Katie Mitton

Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts


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