Asparagus Ricotta Frittata

Asparagus frittata 150px Image by: Asparagus frittata 150px Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2006

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups asparagus spears chopped, trimmed
  • 1/2 teaspoon Italian herb seasoning dried
  • 8 eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup ricotta cheese
  • 3 green onions thinly sliced
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup shredded Swiss cheese

Method

In 9- or 10-inch (23 or 25 cm) nonstick ovenproof skillet, heat oil over medium heat; fry asparagus and Italian herb seasoning, stirring occasionally, until softened, about 5 minutes.

In large bowl, whisk together eggs, milk, salt and pepper; whisk in ricotta and green onions. Pour into skillet and stir to combine.

Sprinkle with Gruyere; cook over medium-low heat until bottom and side are firm but top is still slightly runny, about 10 minutes. Broil until golden and set, about 3 minutes. Cut into wedges.

Nutritional facts Per serving: about

  • Sodium 380 mg
  • Protein 26 g
  • Calories 367.0
  • Total fat 26 g
  • Cholesterol 420 mg
  • Saturated fat 11 g
  • Total carbohydrate 7 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 69.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 33.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 32.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Asparagus Ricotta Frittata

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