Asparagus Ricotta Frittata
This recipe makes 4 servings
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 |
Ingredients
- 1 tbsp vegetable oil
- 2 cups asparagus spears, chopped, trimmed
- 1/2 tsp Italian herb seasoning, dried
- 8 eggs
- 1/4 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup ricotta cheese
- 3 green onions, thinly sliced
- 1/2 cup shredded Gruyere cheese 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 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.
Source : Canadian Living Magazine: June 2006
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