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Frittata with Asparagus, Leek & Ricotta
Ingredients
  • 8 large eggs
  • ¼ cup crème fraîche
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • ¼ cup part-skim ricotta
  • 2 tablespoons pesto
  • ¼ cup fresh basil
Steps
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