Frittatas can be served for breakfast, brunch, lunch or even dinner and this version uses spring-fresh young asparagus.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News


Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Gluten-Free* Frittata with Roasted Asparagus, Leeks and Gouda (prep. time 20 minutes not counting time to roast the vegetables. Serves 4-6)

1 bunch asparagus stalks, tough ends snapped off

1 stalk leek, white part only, roots cut off, sliced in half and rinsed

6 eggs

½ C. smoked Gouda cheese, shredded *(recipe can also be lactose-free if you leave out the cheese or substitute with soy cheese)

¼ tsp. each oregano & basil

salt & cracked black pepper

2 Tb. olive oil

Sour cream (optional) 

(If you don’t want to spend the 25 minutes roasting the vegetables, you could sauté them with a little olive oil in the oven-safe pan in which you are making the frittata until they are tender and start to caramelize.) 

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Pre-heat oven to 360 degrees. Lay vegetables on a baking sheet in single layer and drizzle with a little olive oil and sprinkle a generous pinch of salt and cracked black pepper.  Roast about 15 minutes then reduce the oven temperature to 350 and roast about ten more minutes until the vegetables are tender and caramelized.  Allow them to cool until they can be handled.

Crack 6 eggs into a large mixing bowl. Beat vigorously with a balloon whisk until frothy.  Slice the cooled leeks and asparagus into bite-sized pieces. Stir the vegetables, oregano, basil and shredded Gouda.  Drizzle an oven-safe fry pan (I like cast iron) with about 2 Tb. olive oil.  Heat over medium-high heat until hot and pour egg mixture into the pan. Sprinkle with the salt and pepper. Reduce the heat to medium and allow the eggs to start to set, running a spatula around the edge of the pan occasionally to loosen.  When the edges are set, put pan in the oven to finish setting, about 10 minutes.

Remove from the oven and allow to cool slightly. Run a spatula around the edges again to make sure the frittata is loose.

Place a large plate over the pan and quickly flip the pan and plate over. (Don’t forget to use your oven mitt! No lie. You’d be surprise how many times it’s happened. Ow!)

Garnish the top with more shredded gouda.  Cut into wedges and top with a spoonful of sour cream if you want. 

You can put anything you want in your frittata that can be eaten any time of the day.  Some good options could be sauted mushrooms, zucchini, diced ham. How about a Greek-style with spinach and feta cheese served with a dollop of Greek yogurt flavored with lemon and mint?  Have fun.

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