Frittata with Asparagus Leek Ricotta
Ingredients
- 8 large eggs
- ¼ cup crème fraîche
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil
- 3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- ¼ cup part-skim ricotta
- 2 tablespoons pesto
- ¼ cup fresh basil
Organization Tags
Tags easily organize your Recipe Library
Comments