Frittata with Asparagus, Leek & Ricotta

Ingredients

• Egg

  Whole, fresh eggs

  8 large or 400g

• Creme Fraiche

  Half Fat - Tesco

  4 tablespoon or 60g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Leeks

  (bulb and lower leaf-portion), raw

  3 cup or 267g

• Asparagus

  Raw

  1 lb or 453g

• Ricotta

  Fat Free Ricotta - Trader Giotto's

  ¼ cup or 62g

• Pesto

  Chosen by You

  200g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

Directions

1. Position rack in upper third of oven; preheat broiler.
2. Whisk eggs, creme fraiche, salt and pepper in a medium bowl; set near the stove. Heat oil in a large cast-iron skillet over medium-high heat. Add leeks and asparagus and cook, stirring frequently, until soft, 5 to 6 minutes.
3. Pour the egg mixture over the vegetables and cook, lifting the edges so uncooked egg can flow underneath, until nearly set, about 2 minutes. Dollop ricotta and pesto on top and place the pan under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes.
4. Run a spatula around the edge of the frittata, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Top with basil.
5. (source: https://www.eatingwell.com/recipe/7951834/frittata-with-asparagus-leek-ricotta/)