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Asparagus Ricotta Frittata

Tender Asparagus and Ricotta Cheese make this easy oven baked frittata.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Brunch
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 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.


Pecorino cheese is salty, so use salt sparingly.