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Baked Asparagus And Cheese Frittata Recipe

This delightful Baked Asparagus and Cheese Frittata is a delicious and healthy meal, perfect for a weeknight dinner or a weekend brunch. Inspired by a recipe from *Healthy Life Magazine*, this frittata combines tender asparagus, savory cheese, and fresh herbs for a flavor explosion. Easy to make and satisfying to eat, it's a winner for both veggie lovers and cheese enthusiasts!

Prep Time 20 mins
Cook Time 60 mins
Calories 158.8 kcal
Protein 23g
Rating 5.0 (1 Reviews)
Baked Asparagus And Cheese Frittata 101

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Asparagus And Cheese Frittata

  • 1/4 cup breadcrumbs
  • 1 pound fresh asparagus
  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 cup water
  • a pinch of black pepper
  • 6 large eggs
  • 2 large egg whites
  • 1 cup part-skim ricotta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup shredded gruyere cheese
  • cooking spray

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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.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

11g

Fat

18g

Carbs

3g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Breakfast & Brunch Lunch Main Dish / Dinner European Italian Mediterranean Healthy Vegetarian Spring Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Main Dish Eggs Dairy Vegetables Spring Cheese Eggs Dietary Seasonal Low Calorie Low Carb Low In Something Asparagus Brunch