Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group. Source: EatingWell Magazine, March/April 1997

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 325 degrees F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.

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  • Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.

  • Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.

  • Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes (the mixture should be very dry). Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.

  • Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Gruyere.

  • Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts

193 calories; 10.8 g total fat; 5 g saturated fat; 147 mg cholesterol; 381 mg sodium. 312 mg potassium; 9.8 g carbohydrates; 1.9 g fiber; 3 g sugar; 14.5 g protein; 1474 IU vitamin a iu; 32 mg vitamin c; 97 mcg folate; 246 mg calcium; 1 mg iron; 27 mg magnesium;

Reviews (4)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2011
An excellent dish! I made it with zucchinis instead of asapargus and 5 eggs instead of that egg white thinggie. It was really yum. Easy to make as well so will definetly make it again. Just the right portion size for a small green side salad and a light fruit dessert. Read More
Rating: 5 stars
10/30/2011
I made this dish today and left out the breadcrumbs. I also only had 5 eggs so used 3 whole large eggs and 2 egg whites. I found this to be a great alternative for breakfast. The ricotta cheese gave it an almost creamy taste and interesting texture. Next time I might add some sun dried tomatoes to give it a bit more flavour. Read More
Rating: 5 stars
10/30/2011
I made it as written except for the cheese. I used half no fat cheese and half grated cheddar on top. Very good. Read More
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Rating: 5 stars
10/30/2011
This is a great dish! Excellent option for a brunch. Like the comment above about sun-dried tomatoes - would add a nice flavor I think. Read More