Hi friends! This week the Sunday Supper Movement is celebrating Easy Spring recipes and I’m excited to share my Herb and Leek Frittata with you! A frittata is a thick omelet, cooked on the stovetop and then finished in the oven, often under the broiler to lightly brown the top and make it puffy and delicious. The main differences between a frittata and a quiche are that a frittata doesn’t have a crust and usually doesn’t contain any milk or cream in the recipe. So, if you love quiches, but not all the calories, this frittata is for you!
Do yourself a favor and take advantage of the delicious fresh herbs and vegetables coming into season right now. This frittata is filled with thyme, basil, parsley, hearty slices of leeks and asparagus and some mushrooms thrown in for their meaty goodness. You can enjoy this dish as breakfast or brunch or even serve it as a light dinner with a nice side salad!
One thing you should know about Leeks, is they can be very dirty. Make sure they are well rinsed before you slice them. If you’re not sure, go back and rinse them one more time. Better safe, than a mouthful of grit later.
This recipe is scaled down so it’s perfect for two people. I love it for breakfast with plenty of fresh fruit and hot coffee! The melty cheese on top doesn’t hurt either.
Here are even more great (and easy) Spring Recipes for you to enjoy from the Sunday Supper Tastemakers! I’m especially looking at those Oatmeal Rhubarb Bars, the Thai Spring Rolls or the Prosciutto Wrapped Salmon. It doesn’t matter, they ALL look amazing! Oh man, Spring is looking mighty delicious right now! Thanks to Anne from Simple and Savory for hosting this fun event.
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
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