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Cheesy Asparagus Frittata

Cheesy Asparagus Frittata


  • Author: Seasoned Sprinkles
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x

Description

Cheesy asparagus frittata makes a perfect springtime brunch meal


Scale

Ingredients

For the asparagus

  • 2 tbs olive oil
  • 2 pounds of asparagus
  • 2 cloves of garlic, pressed
  • salt and pepper, to taste
  • 1/8 tsp red pepper flakes

For the frittata

  • 8 eggs
  • 15 ounces of ricotta cheese
  • 1 cup of Italian shredded cheese, divided into 2 half cup servings
  • 1 tsp of baking soda
  • 4 chives, chopped
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350.
  2. While the oven is heating, heat 2 tbs olive oil over medium heat in a medium to large skillet. Then, trim the woody ends off the asparagus. This normally is the bottom 1-2 inches. Discard. Cut the rest of the asparagus into thirds. Add the chopped asparagus to the warm pan. Season with salt, pepper, red pepper flakes and pressed garlic cloves. Cook over medium heat for about 3-4 minutes or until asparagus turns bright green and just begins to soften. Remove from heat and let cool.
  3. When asparagus is cooked, with a hand mixer in a large bowl, mix together 8 cracked eggs, ricotta, baking soda, and salt and pepper. Whip until thoroughly combined then gently fold in asparagus, chopped chives, and about half the shredded cheese. Pour into an oven safe baking dish. Bake at 325 for about 30 minutes or until the middle of the frittata puffs up and springs back when touched. Top with remaining cheese and bake for an additional 5 minutes. Serve hot.

Notes

* feel free to adjust the amount of red pepper to suit your tastes
** I used fat free ricotta but you can use whatever you like in this
*** baked in an 8×8 baking dish. Cook times may vary slightly if using a different size dish

  • Category: breakfast, brunch
  • Cuisine: American, Italian

Nutrition

  • Serving Size: 8