Welcome to a culinary journey where a delicious frittata combines the crispness of asparagus with the creaminess of ricotta cheese. This recipe for an asparagus and ricotta cheese frittata is a delicious choice for brunch, dinner, or even breakfast. Ricotta cheese and tender asparagus spears work together to create a flavorful medley that will tempt your palate.

4 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast Recipes

Cuisine Italian

Servings servings

Calories 220 kcal

Ingredients

8 asparagus spears, trimmed and cut into 1-inch pieces
6 large eggs
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Instructions

Preheat the oven to 375°F (190°C).
Boil some salted water in a pot. After 2 minutes of cooking the asparagus pieces, drain and stop the cooking by rinsing under cold water.
Whisk the eggs, ricotta cheese, Parmesan cheese, parsley, salt, and pepper in a big bowl.
In a 10-inch oven-safe skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 3 to 4 minutes, or until tender.
Pour the egg mixture over the asparagus in the skillet, making sure the mixture is evenly distributed.
Cook on the stovetop for 2-3 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is set and golden brown on top.
Take it out of the oven, then allow it to cool. Serve after cutting into wedges.