Asparagus Frittata
This Asparagus Frittata is a delicious dish perfect for any meal, featuring fresh asparagus and creamy ricotta.
Equipment
- 10-inch ovenproof frying pan
Ingredients
- 2 tablespoons unsalted butter
- ½ cup sliced shallots
- 1 pound thin spear asparagus tough ends snapped off, spears cut diagonally into 1-inch lengths
- 6 large eggs
- ¾ cup ricotta cheese can sub cottage cheese
- ½ teaspoon salt
- 1 tablespoon minced fresh chives
- ¼ teaspoon dried tarragon
- 1 cup shredded Gruyere or Swiss cheese can sub an Italian blend
Instructions
- Heat the butter in a 10-inch ovenproof frying pan over medium heat. Add the shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes.
- Add the sliced asparagus and cook for an additional 3 minutes.
- Beat the eggs, ricotta cheese, and salt together, then stir in the chives and tarragon. Pour the egg mixture into the pan and cook until almost set, but still runny on top, 4 to 5 minutes. While cooking, preheat the oven broiler.
- Sprinkle Gruyere cheese over the eggs and put in the oven to broil until the cheese is melted and browned and the center is set, about 6 to 8 minutes. Remove the pan from the oven and slide the frittata onto a serving plate. Cut into wedges.
Notes
Be very careful with the hot pan handle! I usually ice down the handle of any long-handled pan I take out of the oven so that no one mistakenly tries to pick up the pan by the hot handle.
Nutrition
Serving: 1servingCalories: 378kcalCarbohydrates: 26gProtein: 26gFat: 26g
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