Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1997




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 14.5g 29% DV; carbohydrates 9.8g 3% DV; exchange other carbs 0.5; dietary fiber 1.9g 8% DV; sugars 3.3g; fat 10.8g 17% DV; saturated fat 5g 25% DV; cholesterol 146.7mg 49% DV; vitamin a iu 1473.6IU 30% DV; vitamin c 32mg 53% DV; folate 96.8mcg 24% DV; calcium 246.3mg 25% DV; iron 1.4mg 8% DV; magnesium 27mg 10% DV; potassium 312.1mg 9% DV; sodium 380.8mg 15% DV; thiamin 0.1mg 13% DV.

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
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
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
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
Rating: 5 stars
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