Your Cart Is Currently Empty
Your Cart (0)

Spring Frittata with Asparagus & Freekeh

30 minutes prep
30 minutes active cooking
1 hour total

Makes 6 - 8 servings

The Italian-style frittata, sometimes called an open-faced omelette or crustless quiche, provides a versatile platform for asparagus.

Enhanced with leek, herbs, and the fire-roasted wheat berries called freekeh in the Middle East, it’s good right out of the oven but just as tasty the next day at room temperature.

What you'll need


For the shopping list

1/3 cup of

freekeh, aka parched green wheat*

1/2 bunch of

asparagus, 10-15 stalks, cut into 1-2 inch pieces


leek, sliced thinly

1 1/3 cup of

half and half

1/3 cup of

chopped fresh herbs: chives, parsley, mint, basil, or a lively mix

* substitute farro or naked barley

From our shop

Out of stock
4 Farm Fresh Eggs

$8.50 - Cloverdale - Oregon

$7 - Trapani - Sicily

Italian Fine Sea Salt
Out of stock
1/3 cup of grated Pecorino Tuada

$9 - Tuscany - Italy

Pecorino Tuada

$25 - Sicily - Italy

Madre Terra


From the kitchen


Saucepan, Cast Iron or Oven Safe Casserole Dish




Cheese Grater


Cutting Board


Chefs Knife

Measuring Cups

Measuring Spoons

"Longer days, some fleeting sunshine, and bundles of asparagus herald the arrival of Spring."

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

In a saucepan, combine 1/3 cup of freekeh with a good pinch of salt and enough water to cover by 2 inches. Bring to a boil, reduce the heat, and simmer until the grains are tender, about 30 minutes. Drain and cool.

Step 2

Beat 4 eggs with a teaspoon of sea salt and 1 1/3 cup of half and half.

Step 3

Cook the leek and asparagus in 3 tablespoons of olive oil until tender, about 5 minutes. Remove from the heat and spread in an even layer. Layer with half of the grated cheese, the cooked freekeh, and the rest of the cheese. Pour in the eggs and top with the chopped herbs.

Step 4

Bake at 350F for 20-30 minutes or until the top has just set and is lightly browned. Let the frittata cool for about 10 minutes before serving. It’s also very tasty at room temperature.

Shop this recipe

Out of stock

Pecorino Tuada

BertagniTuscany - Italy
Madre Terra
Olive Oil

Madre Terra

Madre TerraSicily - Italy
Italian Fine Sea Salt
Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily
Out of stock

Farm Fresh Eggs

Trent Family FarmsCloverdale - Oregon

More recipes

Garbanzo & Green Beans

This flavor-packed salad goes with almost everything.

Shakshuka with Garbanzos & Feta

In Israel it’s usually breakfast, but our version of eggs cooked in tomato sauce works for any meal.