Recipe Image

Baked Asparagus & Cheese Frittata

  • 20 m
  • 1 h
EatingWell Test Kitchen
“Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.”


    • 2 tablespoons fine dry breadcrumbs
    • 1 pound thin asparagus
    • 1½ teaspoons extra-virgin olive oil
    • 2 onions, chopped
    • 1 red bell pepper, chopped
    • 2 cloves garlic, minced
    • ½ teaspoon salt, divided
    • ½ cup water
    • Freshly ground pepper, to taste
    • 4 large eggs
    • 2 large egg whites
    • 1 cup part-skim ricotta cheese
    • 1 tablespoon chopped fresh parsley
    • ½ cup shredded Gruyère cheese


  • 1 Preheat oven to 325°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
  • 2 Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into ½-inch-long slices.
  • 3 Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and ¼ teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.
  • 4 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.
  • 5 Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining ¼ 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.
  • 6 Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.
ALL RIGHTS RESERVED © 2019 Printed From 10/16/2019