Asparagus & leek frittata with roasted tomatoes

Recipe: Asparagus & leek frittata with roasted tomatoes


  • Olive oil spray
  • 1/4 cup (60ml) olive oil
  • 2 large leeks (pale part only), trimmed
  • 2 bunches asparagus, trimmed, cut into 4cm lengths
  • 2 garlic cloves, crushed
  • 2 tbs chopped basil leaves
  • 8 free-range eggs
  • 1/3 cup (80ml) milk
  • 1/4 cup (20g) freshly grated parmesan
  • 500g vine-ripened cherry tomatoes
  • 2 cups mixed leaf salad, to serve


  1. Preheat oven to 200°C. Lightly oil a 1.2L rectangular baking dish with oil spray. Heat 2 tbs oil in a pan over medium heat. Cook leek, asparagus and garlic for 5 minutes, stirring until slightly softened. Stir in basil, then remove from heat. Beat eggs and milk in a bowl, then season and stir in leek mixture. Pour into baking dish, scatter with cheese and bake for 20 minutes or until firm in centre. Cool. Place tomatoes on a baking tray, drizzle with remaining 1 tbs oil, then season. Bake for 10 minutes or until starting to soften. Slice frittata and serve with the tomatoes and salad.

Number of servings (yield): 3

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)