Asparagus Ricotta Frittata
This asparagus ricotta frittata is a simple brunch dish, perfect for Mother's Day. It also doubles as a great weeknight dinner!free from: wheat/ gluten, soy, fish, shellfish, tree nuts, peanuts
Servings: 4
Calories: 218kcal
Ingredients
- 3 cups chopped asparagus
- 1 teaspoon olive oil
- ¾ c part-skim ricotta cheese reserve ¼ c for top
- 8 eggs
- ¼ teaspoon salt
- optional: reserve a few asparagus spears to garnish on top
Instructions
- Preheat oven to 400 degrees.
- Heat olive oil in an oven-safe nonstick skillet over medium-high heat.
- Add chopped asparagus and saute 4-5 minutes, or until slightly tender.
- Using a blender, immersion blender, or food processor, blend eggs, ½ cup ricotta cheese, and salt.
- Pour egg mixture over asparagus (do not stir). Continue to cook 3-4 min.
- While cooking, place dollops of the reserved ¼ cup of ricotta cheese on top of the frittata. Garnish with remaining asparagus spears, if desired.
- Place in oven for 7 min or until set and not jiggly.
- Serve immediately with a sweet potato, roasted potatoes, toast, etc. Any leftovers can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 218kcal | Carbohydrates: 6g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 341mg | Sodium: 329mg | Potassium: 382mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1410IU | Vitamin C: 5.6mg | Calcium: 199mg | Iron: 3.9mg