Baked Asparagus and Cheese Frittata

Recipe by Suzie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees. Coat a 10-inch pie pan w/cooking spray.
  • Sprinkle w/breadcrumbs, tapping out the excess.
  • Snap tough ends off asparagus.
  • Slice off the top 2 inches of the tips and reserve.
  • Cut the stalks into 1/2 inch slices.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add onions, bell pepper, garlic and 1/4 teaspoon salt; stir, cook until just softened.
  • Add water and the asparagus stalks to the skillet.
  • Cook, stirring until the asparagus is tender and the liquid has evaporated, about 5 minutes (the mixture should be very dry).
  • Season with salt and pepper.
  • Arrange the vegetables in an even layer in the prepared pan.
  • Whisk eggs and egg whites in a medium size bowl.
  • Add ricotta, parsley, 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; sprinkle with Gruyere.
  • Bake at 325 degrees for 35 minutes (until knife comes out clean).
  • Let stand for 5 minutes before serving.
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