Asparagus Ricotta Frittata Recipe

This frittata is both tasty and stylish. It's perfect for special events but also easy enough to make every day for breakfast. It also freezes well for later use.

– 2 tablespoons olive oil – 1 large shallot, diced – 1 pound asparagus, trimmed and cut into 1 inch piece – 7 large egg – 1 cup ricotta cheese (whole or part skim) – 2 green onions, diced – ½ teaspoon kosher salt – ¼ teaspoon pepper – ¾ cup shredded mozzarella cheese – ¼ cup grated parmesan



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Start with a 400°F oven.In a 10-inch nonstick pan, heat olive oil on medium. Adding asparagus and onions. Prepare asparagus for 5 minutes till barely done.

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While waiting, mix eggs, ricotta, green onions, salt, and pepper. Pour egg mixture over onions and aspargus. In 3–4 minutes, pan-bound eggs should harden and pull away.

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The egg mixture should be covered with an even layer of cheeses, and each cheese should be distributed in an even manner.

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The center eggs should set after 8–10 minutes on the middle rack. The frittata should be bubbling and light golden after 1–2 minutes of broiling. Top oven shelf pan.

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Carefully let the pan cool for 5 minutes after removing it from the oven.

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Run a rubber spatula along the pan sides to remove the frittata. Heat or room temperature. Slice 8 ways. 

Also See

Olive Oil Bundt Cake Recipe