Arugula, Asparagus, And Leek Frittata

We’ve been back at the Farmer’s Market for a few weeks. With the crazy Mississippi flooding and wild spring weather, we were fortunate to find a space that would allow us, as vendors, to set up and offer healthy food options to kick start your healthy living goals as we get closer to that swimsuit weather! This arugula, asparagus and leek frittata recipe fits the bill with spring loving veggies!

We are currently back at the Freight House location and you can shop for, and find, almost all of these ingredients! One stop shopping! What more could you ask for? You can also use this recipe as a template and mix it up with other veggies and herbs to make it new every time.

This is the amazingly crisp and tender at the same time asparagus I grow on my property. I’m telling you, this is so good, you can eat it raw right in the asparagus patch!

Arugula, Asparagus and Leek Frittata

Start out by gathering your ingredients and Preheat your oven to 350 degrees.

You will need:

a 10 inch oven safe skillet (I use a cast iron skillet).
1 1/2 Tbsp Olive Oil
1 Tbsp Butter
2 cups Leeks white and light green parts sliced thin (2 long leeks)
1 lb asparagus cut diagonally in 1 inch pieces (cut off and dispose tough ends)
Sea Salt (to taste)
Black Pepper (to taste)
fresh herbs of your choice such as dill, oregano, basil chopped (to taste)
4 cups Arugula (or spinach, swiss chard, etc.)
6 large Eggs
1/4 cup fresh Mozzarella chopped in to small pieces or grated (or feta)
1/4 Romano Cheese grated (or parmesan)

If you haven’t already done so, preheat your oven to 350 degrees. Heat cast iron skillet over medium high heat.

Add olive oil to the skillet, and once the oil has heated up, add butter.

Stir in the leeks, a small amount of the sea salt, and black pepper. Sauté till tender, 5 or 6 minutes.

Once the leeks are tender add the asparagus. If you have larger asparagus, you may add them with the leeks to be sure they have cooked completely by the end of the baking time.

Once the leeks and asparagus are tender, add the arugula and the fresh herbs. I know 4 cups seems like a lot, but it will cook down rather quickly. And don’t be stingy with the herbs!

As soon as the arugula has wilted, turn the heat off and spread the veggies out in the skillet. Sprinkle the mozzarella over top.

In a separate bowl, whisk eggs and salt together then pour over the vegetables and cheese.

Tilt the pan as needed to make sure the eggs spread throughout the veggies evenly.

Turn the heat back on to medium and cook on stovetop till eggs are beginning to set.

Sprinkle Romano over the top, then place in the middle of the oven to bake about 5 minutes or till eggs are cooked.

Once eggs are cooked, turn on the broiler and place skillet under the broiler till slightly browned. This only takes a couple of minutes so don’t walk away!

Allow the frittata to cool a couple of minutes. Run a spatula under the frittata, and transfer to a cutting board or serving platter.

Cut in to wedges and serve!

a 10 inch oven safe skillet (I use a cast iron skillet).
1 1/2 Tbsp Olive Oil
1 Tbsp Butter
2 cups Leeks white and light green parts sliced thin (2 long leeks)
1 lb asparagus cut diagonally in 1 inch pieces (cut off and dispose tough ends)
Sea Salt (to taste)
Black Pepper (to taste)
fresh herbs of your choice such as dill, oregano, basil chopped (to taste)
4 cups Arugula (or spinach, swiss chard, etc.)
6 large Eggs
1/4 cup fresh Mozzarella chopped in to small pieces or grated (or feta)
1/4 Romano Cheese grated (or parmesan)
Heat cast iron skillet over medium high heat.
Add olive oil to the skillet and, once the oil has heated up, add butter.
Stir in the leeks, a small amount of the sea salt, and black pepper. Sauté till tender, 5 or 6 minutes.
Add asparagus, and sauté an additional 5-6 minutes. If your asparagus is thick, you may want to add it to the skillet with the leeks so it is cooked and tender when you are done.
Once the leeks and asparagus are tender, add the arugula. I know 4 cups seems like a lot, but it will cook down rather quickly.
As soon as the arugula has wilted, turn the heat off and spread the veggies out in the skillet. Sprinkle the mozzarella over top.
In a separate bowl, whisk eggs and salt together then pour over the vegetables and cheese.
Tilt the pan as needed to make sure the eggs spread throughout the veggies evenly.
Turn the heat back on to medium, and cook on stovetop till eggs are beginning to set.
Sprinkle Romano over the top then place in the middle of the oven to bake about 5 minutes, or till eggs are cooked.
Once eggs are cooked, turn on the broiler and place skillet under the broiler till slightly browned. This only takes a couple of minutes so don’t walk away!
Allow the frittata to cool a couple of minutes. Run a spatula under the frittata, and transfer to a cutting board or serving platter.
Cut in to wedges and serve