If there’s one thing my husband likes, its eggs. In any form. If they come with a runny yolk or cheese, that’s a huge bonus. If I want to make something that he’ll really like and maybe even devour for a few meals, I often turn to eggs.
Eggs are a great compromise since he’s a non-vegetarian living in a vegetarian household; he loves them and I think they are a great and healthy source of protein so I’m not complaining.
And not just any eggs, Eggland’s Best Eggs® because they’re high in Omega 3’s and they have more Vitamin D than ordinary eggs (anyone who lives through a PNW winter knows just how important that Vitamin D is!!).
One of my favorite egg based recipes that can last for a few meals – just reheat and eat type thing – is my asparagus, leeks and fontina frittata. It’s always a crowd pleaser and can last at least 2-3 meals, especially if I pair it with a salad or sliced tomatoes and avocado.
- 6 Eggland’s Best Eggs®
- 2 tbsp whipping cream
- 1/2 tsp salt and pepper (or to taste)
- 2 tbsp olive oil
- 1 bunch of asparagus, trimmed and cut into 1/4 inch pieces
- 3 leeks, diced
- 1 tomato, seeded and diced
- 3 oz of fontina (or any other cheese you have / prefer)
Preheat the broiler.
Whisk the eggs, cream, 1/2 tsp salt, and pepper in a medium bowl to blend and set aside. Heat the oil in a 9 1/2-inch-diameter nonstick ovenproof skillet. Add the leeks and saute about 1-2 minutes, stirring frequently. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high.
Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese.
Reduce the heat to medium-low and cook until the frittata is almost set but the top is still sort of runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let it stand, about 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
What’s your favorite way to eat eggs?!?! Or better yet, share your own awesome EGG recipe using Eggland’s Best Eggs®, make sure you enter the America’s Best Recipe contest for a chance to win $1,000.
This post was sponsored by Fit Approach and Eggland’s Best Eggs®. All opinions expressed in this post are my own. I truly appreciate all of the brands that support the Sweat Pink community.
Stay sweaty friends!
Alyse saysMarch 25, 2016 at 12:17 pm
Yum! Asparagus, eggs, and cheese are some of my all time favorite foods. This looks so yummy.
I agree with Casey that pretty much everything is better with a runny yolk egg on it! 🙂
Jamie saysMarch 25, 2016 at 3:25 pm
Hahah, yes, I can agree with that too. 🙂