Asparagus Frittata
Cuisine: Italian
Author: Kitchens
  • 1 Tablespoon olive oil
  • 3/4 pound fresh asparagus spears *
  • 6 eggs
  • 3/4 Cup skim-milk ricotta cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 Cup sliced fresh mushrooms
  • 2 small vine-ripened tomatoes, cut in wedges
  1. * or one 10-ounce package frozen cut asparagus.
  2. Cook fresh asparagus spears in a small amount of boiling water for 8-10 minutes or till crisp-tender; drain.
  3. Reserve at least 6 spears for garnish; cut remaining asparagus into 1" pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.
  4. Meanwhile, in a medium mixing bowl beat eggs till foamy. Beat in ricotta cheese, salt, and pepper; set aside.
  5. Coat a 10" ovenproof skillet with olive oil.
  6. Cook mushrooms over medium heat till just tender. Stir in asparagus pieces.
  7. Pour egg mixture over mushrooms and asparagus (if using fresh asparagus, arrange the reserved spears on top.) Add the tomatoes, making sure they're covered with the egg mixture.
  8. Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around edges.
  9. Bake the frittata, uncovered, in a 400 degree F oven about 10 minutes or till set.
Calories: 183 Fat: 10 g Protein: 18 g Cholesterol: 416 mg
Per serving this recipe also provides 463 mg potassium.
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