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.
Ingredients:
- 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.
Enjoy!
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!
XOXO,
Jamie
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! 🙂
Hahah, yes, I can agree with that too. 🙂