Baked Asparagus And Cheese Frittata Recipe

Ingredients for Baked Asparagus And Cheese Frittata

• 1/4 cup breadcrumbs
• 1 pound asparagus
• Extra Virgin Olive Oil
• Onion
• Red Bell Pepper
• Garlic Cloves
• salt to taste (about 1/2 teaspoon total)
• 1/4 cup water
• Fresh Ground Pepper
• 6 large eggs
• 2 large egg whites
• Part Skim Ricotta Cheese
• Fresh Parsley
• Gruyere Cheese

How to Make Baked Asparagus And Cheese Frittata

1. Preheat oven to 325°F (160°C).
2. Coat a 10-inch pie pan with cooking spray. Sprinkle with 1/4 cup breadcrumbs, tapping out the excess.
3. Snap off the tough ends of 1 pound asparagus. Slice off the top 2 inches and set aside. Cut the remaining stalks into 1/2-inch slices.
4. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 1/2 medium onion (chopped), 1/2 bell pepper (chopped), and 2 cloves garlic (minced). Add 1/4 teaspoon salt and stir, cooking until softened (about 5 minutes).
5. Add 1/4 cup water and the asparagus stalks to the skillet. Cook, stirring, until asparagus is tender-crisp and the liquid has evaporated (about 5 minutes). Season with salt and pepper to taste.
6. Arrange the cooked vegetables in an even layer in the prepared pie pan.
7. In a medium bowl, whisk together 6 large eggs and 2 large egg whites. Add 1 cup ricotta cheese, 1/4 cup chopped fresh parsley, 1/4 teaspoon salt, and a pinch of black pepper. Whisk until well combined.
8. Pour the egg mixture over the vegetables in the pie pan, gently shaking the pan to distribute evenly.
9. Scatter the reserved 2-inch asparagus tips over the top.
10. Bake for 35-40 minutes, or until the frittata is set and lightly golden brown.
11. Let stand for 5 minutes before slicing and serving.