Asparagus and Ricotta Cheese Frittata

Asparagus and Ricotta Cheese Frittata

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.
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Course: Breakfast Recipes
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 220kcal


  • 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


  • 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.


Calories: 220kcal

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