Ricotta Frittata with Leek & Asparagus
4 large Eggs
3 TBPS Crème Fraiche
Salt & Pepper
1 TBSP Olive Oil
1 medium Leek, carefully washed and thinly sliced
1/2 lb Asparagus, cut into 1 inch pieces
3 TBSP Ricotta
1 TBSP Pesto
Whisk Eggs, Crème Fraiche, Salt & Pepper in a bowl.
Heat Olive Oil over Medium High heat. (I used an enamel coated cast iron skillet) Add Leeks and Asparagus and cook until soft for about 8 minutes. Stir frequently.
Pour egg mixture over the vegetables and cook to set. Drop spoonfuls of Ricotta and Pesto on top. Place under the broiler until the eggs start to brown.
Remove and let stand for about 5 minutes. Carefully run a rubber spatula around the eggs to loosen them from the pan. Top with Basil.