Baked Asparagus & Cheese Frittata

4 Reviews
From: EatingWell Magazine March/April 1997

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 tablespoons fine dry breadcrumbs
  • 1 pound thin asparagus
  • 1 1/2 teaspoons extra-virgin olive oil
  • 2 onions, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt, divided
  • 1/2 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
  • 1/2 cup shredded Gruyère cheese

Preparation

  • Active

  • Ready In

  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 1/2-inch-long slices.
  3. 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.
  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 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.
  6. Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.

Nutrition information

  • Per serving: 193 calories; 11 g fat(5 g sat); 2 g fiber; 10 g carbohydrates; 15 g protein; 97 mcg folate; 147 mg cholesterol; 3 g sugars; g added sugars; 1474 IU vitamin A; 32 mg vitamin C; 246 mg calcium; 1 mg iron; 381 mg sodium; 312 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 vegetable, 1 medium-fat meat, 1/2 high-fat meat

Reviews 4

June 30, 2010
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By: EatingWell User
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.
April 09, 2010
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By: EatingWell User
I made it as written except for the cheese. I used half no fat cheese and half grated cheddar on top. Very good.
November 19, 2009
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By: ldnrdgrl
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.
September 04, 2009
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By: Leida
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.