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Leek, Asparagus, and Cheddar Frittata

By Marguerite Henderson
This fancy dish can be made in your own home!

Marguerite Henderson shares the recipe for a leek, asparagus, and cheddar frittata.

Leek, Asparagus, and Cheddar Frittata


  • 3 tablespoons unsalted butter
  • 1 leek, white part only, thinly sliced
  • 1 cup asparagus spears, cut into 1” pieces
  • ¼ cup finely chopped fresh parsley
  • 1 teaspoon dried thyme
  • 12 large eggs
  • 1 cup half and half
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup grated or finely chopped white cheddar, Swiss, Fontina or other mild cheese


Heat oven to 400 degrees. In a 10-inch oven proof non-stick skillet, heat butter until melted. Add leek and asparagus, toss once to coat in butter, and then cook over low heat for 4-5 minutes until tender. Stir, add the parsley and thyme. Meanwhile, in a bowl, beat eggs, half and half, salt, and pepper. Pour over the leek and asparagus and cook for 1 minute until the sides of the eggs are just starting to bubble. Top with the cheese, place pan on the middle rack of preheated 400 degree oven for 15-18 minutes until eggs are puffed and cooked through. Cool slightly, then invert onto a platter then back again onto a serving platter. Garnish with parsley leaves. Cut into 8 wedges. Serve at once.

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