Brunch week continues, and what brunch is complete without an egg dish of some sort? A frittata, a quiche, an omelette, and let’s not forget a beautiful poached egg.
About this asparagus and leek frittata:
I am obsessed with the fact that spring is finally here so I decided to do a spring-inspired frittata with asparagus and leeks. I kept the flavors simple and fresh, but this asparagus and leek frittata would also be great with some fresh herbs–parsley or dill would be fantastic.
I didn’t put cheese in the frittata (I KNOW! So weird.), but it would be perfect with cheese, and a lot of it. Of course, I’m trying to slim down and the flavors are fantastic without cheese. But let’s be honest, cheese never hurt matters any.
How to wash leeks:
If you’ve never worked with leeks before, make sure to cut them up and toss them around in a bowl of cold water. The dirt will all sink to the bottom and you’ll be able to fish nice clean leeks out of the water. Make sure you do it this way unless you want a gritty frittata. Ick.
Copycat Starbucks Egg White Wrap Turkey Sausage and Asparagus Quiche Egg White Casserole with Sweet Potato Crust Overnight French Toast Casserole Chai French Toast Skewers
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