Baked Asparagus & Cheese Frittata

From EatingWell: March/April 1997, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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

READER'S COMMENT:

"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...

Baked Asparagus & Cheese Frittata Recipe

Comments

Comment	Posted
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. ldnrdgrl	3 days 13 hours ago
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. melirinda	11 weeks 2 days ago