Asparagus Ricotta Frittata
Servings: 4
Ingredients:
Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 367 |
| pro | 26 g |
| total fat | 26 g |
| sat. fat | 11 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 420 mg |
| sodium | 380 mg |
| % RDI: | - |
| calcium | 33% |
| iron | 15% |
| vit A | 32% |
| vit C | 13% |
| folate | 69% |
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1 tbsp (15 mL) vegetable oil
2 cups (500 mL) chopped trimmed asparagus
1/2 tsp (2 mL) dried Italian herb seasoning
8 eggs
1/4 cup (50 mL) milk
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) ricotta cheese
3 green onions, thinly sliced
1/2 cup (125 mL) shredded Gruyère or Swiss cheese
Preparation:
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 Gruyère; 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.
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 Gruyère; 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.
Source
Canadian Living Magazine: June 2006
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