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Asparagus Frittata
Asparagus Frittata
Cathy Kirkham
Do you ever have one of those evenings when suddenly you realize you have nothing planned for dinner? That's when a Frittata is a perfect solution. I love fresh asparagus and this is a great dish served with salad and crusty bread, or make it for brunch.
Ingredients
- 7 eggs
- 1/2 cup ricotta cheese
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp fresh tarragon or 2 tsp dried tarragon (or herb of your choice)
- 1 tbsp olive oil
- 1 bunch fresh asparagus
- 1 medium onion thinly sliced
- 1/2 cup diced red or yellow pepper
- 1/4 cup sliced mushrooms
Directions
- Preheat over to 350 degrees F. Whisk eggs, ricotta, lemon juice, salt, pepper and tarragon in a bowl. Set aside.
In a 10" oven proof skillet, heat oil. Saute vegetables about 6-8 minutes. Remove from heat. Remove asparagus, reserving 8 spears (about 6" long each). Cut rest of asparagus into 2" pieces and add back to skillet. Stir in the egg mixture. Lay asparagus spears on top like the spokes of a wheel. Bake 20 - 25 minutes. Let sit 5 minutes. Cut into wedges.
You can add a pinch of chili flakes to the eggs if you like some heat. Also, shredded cheese can be substituted for ricotta cheese.
