Asparagus and ricotta frittata

If it isn’t clear by now, I have a deep love for asparagus recipes. There is something about the fresh, crunchy texture that also becomes crispy and charred when cooked that is so addicting. Lately, I have also been trying to prepare make-ahead breakfasts so we can just grab and go in the morning without much effort. Joe leaves so early that he rarely gets to eat any breakfast before he gets the train to the office, so I try to give him easy, healthier options (compared to a breakfast sandwich from Dunkin’ Donuts).

This recipe comes from The Lemon Bowl. I am super jazzed about our cast iron skillet and was really looking forward to trying this recipe. (I anticipate more frittata posts to come….) Originally, I chose it because of the goat cheese, but in my plan to make dinner (Green Goat Pizza — a Peace of Pizza favorite), and breakfast simultaneously, I discovered a dearth of goat cheese. Thank goodness we have a ton of ricotta in the fridge, which acted as the perfect substitute in the frittata.


  • Image

    Pre-goat cheese deficit discovery

    1/2 bunch asparagus – trim off stalky ends

  • 1 tablespoon olive oil
  • pinch salt and pepper
  • 6 eggs
  • ¼ cup low fat milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 ounces ricotta (part skim)
  1. Pre-heat oven to 400 degrees and line a baking sheet with foil.
  2. Toss asparagus with olive oil, salt and pepper. (I usually just put the asparagus on the baking sheet, drizzle the oil and spices over it, and shake side to side until asparagus are covered). Roast for 10-15 minutes (or until tips get crispy and fragrant).
  3. Remove asparagus from the oven and set aside to cool slightly. (Leave oven at 400 degrees.) Cut into bite-sized pieces. Keep 1 or 2 to decorate the top.
  4. Whisk together eggs, milk, salt and pepper in a medium bowl
  5. Pre-heat 12 inch cast iron skillet over medium heat and add chopped asparagus to the pan.
  6. Sauté the asparagus for 1 minute before pouring the egg mixture into the pan. Stir once with a rubber spatula then scatter the ricotta on top with the reserved  asparagus spears.
  7. Place pan in the oven and bake until eggs are set, (about 18 minutes–the middle stays gooey for a bit.)

Between the two of us, we got 2 days of breakfasts. Pair with fruit and an english muffin or toast for a balanced meal.  

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