Asparagus and Leek Frittata

Asparagus and Leek Frittata

Asparagus and Leek Frittata

Sure to be a vegetarian favourite

  • PREP TIME 15 min
  • COOK TIME 15 min


  • 20 g / 1 tbsp Flora Pro.Activ Buttery or original
  • 1 leek, washed and sliced
  • 1 bunch fresh asparagus, trimmed and sliced
  • 1 tbsp wholemeal flour
  • 3 eggs lightly beaten
  • 10 torn basil leaves
  • 1 cup mixed salad leaves, to serve


  1. Heat Flora pro-activ in a 22cm non-stick frying pan over a medium heat. Add leeks and cook for 5 minutes or until soft, stirring occasionally. Stir in the asparagus stems and cook for 3 minutes and then stir in the asparagus tips and cook for 2 minutes.
  2. Lightly beat eggs, set aside.
  3. Blend the flour with 1 tsp water and enough egg to make a runny paste. Pour the remaining egg into a separate bowl and add in the flour paste. Add the basil to the mixture, stir and pour into the pan, stirring gently to cover the leek and asparagus. When the mixture is almost set, reduce the heat and cover pan with a lid or foil and cook for 2-3 minutes until set.
  4. To serve, cut into triangles with the salad leaves tossed in Balsamic dressing.
  5. TIP – You can use any of your favourite vegetables in this frittata.
Nutritional Information

Nutritional Information

Nutritional Information
Energy (kcal)223 kcal
Energy (kJ)932 kJ
Protein (g)13.6 g
Carbohydrate incl. fibre (g)10.0 g
Carbohydrate excl. fibre (g)7.5 g
Sugar (g)2.5 g
Fibre (g)2.5 g
Fat (g)14.6 g
Saturated fat (g)4.0 g
Unsaturated fat (g)5.0 g
Monounsaturated fat (g)3.2 g
Polyunsaturated fat (g)1.8 g
Trans fat (g)0.1 g
Cholesterol (mg)324 mg
Sodium (mg)172 mg
Salt (g)0.43 g
Vitamin A (IU)2270 IU
Vitamin C (mg)7.5 mg
Calcium (mg)85 mg
Iron (mg)3.69 mg
Potassium (mg)335 mg