I grew up eating asparagus frittata. It’s classic for Italians. Eggs, freshly grated parmesan cheese, and my twist, ricotta cheese.
Lately I’ve been using ricotta cheese in everything like these ricotta pancakes and these gluten free biscuits. It gives a richness and creaminess with just the slightest tang. Thus the asparagus ricotta frittata was born.
The frittata is actually a genius way to make eggs, because of its versatility.
This asparagus ricotta frittata can be stuffed into crusty bread for lunch. It can eaten alone, a staple of a paleo or carb free diet, a side dish or an appetizer. It also makes a great side dish or party appetizer. See below for that.
If you double the recipe and bake in a rectangular baking pan, you can cut it into little squares for a party.
I go back and forth with how to make frittata. I grew up pan frying, which is complicated until you get the hang of it. Then I discovered the super easy method of baking. This is probably the way you’ll want to go. One day I want to make a video on stove top frittata, because it does taste differently and I love the flavor of the olive oil you fry it in.
How to Oven Bake an Asparagus Ricotta Frittata
As far as asparagus, I always look for thin and very fresh. I cut this into pieces to make it more uniform, but that is up to you.
I used 6 eggs what would be a 9 inch round equivalent. Grease your pan well, because eggs stick. Add more eggs for a fluffier frittata. I added in a touch of cream to the eggs, but that is not necessary. However, do add in pecorino romano for flavor along with a good turn of freshly ground black pepper
Make the Asparagus Ricotta Frittata for a Party
Use a rectangular or square cake pan. Grease well. Use enough ingredients to have the egg mixture be two inches high. Once baked, cut into squares. Serve at room temperature.
Frittata can serve many purposes. How do you eat your frittata? Breakfast or dinner?
Asparagus Ricotta Frittata
- 6-8 eggs
- 1/2 cup ricotta cheese
- 1 tablespoon finely chopped parsely
- 1 tablespoon parmesan or pecorino cheese
- sea salt
- fresh black pepper
- Mix ricotta cheese with parmesan, parsley, dash salt and pepper.
- Beat eggs.
- Steam asparagus for five minutes or just until soft. Drain. Set aside.
- Grease baking dish with butter or olive oil.
- Pour eggs into baking dish. I used a 9 inch baking dish, but you could use something smaller or use more eggs to have a thicker frittata.
- Place asparagus and dollops of ricotta cheese mixture.
- Bake for 15 minutes. Check at 12, depending on how many or large your eggs are. Check center which should no longer move or show liquid.
- Sere warm. or at room temperature.
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