Tasty and elegant frittata that's great for special occasions but simple enough for everyday breakfast. Makes for great leftovers too.
Keyword Asparagus Frittata, Frittata, Italian Breakfast
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
10 inch nonstick frying pan (oven safe)
1pound asparagus, trimmed and cut into 1 inch pieces
1cupricotta cheese(whole or part skim)
2green onions, diced
¾cupshredded mozzarella cheese
Preheat oven to 400 degrees.
Heat olive oil in a 10 inch nonstick skillet over medium heat. Add in shallots and asparagus and cook until asparagus is al dente; about 5 minutes.
Meanwhile, in a bowl whisk together the eggs, ricotta, green onions, salt and pepper. Pour the egg mixture over the aspargus and shallots so that the vegetables are evenly covered. Cook for about 3-4 minutes, or until you see the eggs at the edges of the pan beginning to set and pull away from the pan.
Sprinkle the cheeses evenly over top of the egg mixture.
Bake the frittata on the center rack of the oven for about 8-10 minutes, or until the eggs in the middle are set and no longer runny. Move the pan to the upper rack of the oven and broil for 1-2 minutes, or until the top of the frittata is bubbly and light golden in color.
Carefully remove the pan from the oven and let cool in pan for 5 minutes. Use a rubber spatula to run around the edges of the pan and slide the frittata onto the serving platter. Cut into 8 slices and serve warm or at room temperature.
This simple recipe is great to serve for brunch or holidays. You can substitute whatever veggies and cheese you have on hand.
Recipe courtesy of This Italian Kitchen. Sign up for more recipes today at https://thisitaliankitchen.com