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Author Notes: Some mornings it's just a whole wheat bagel and peanut butter, but when I have time I make a "whatever's in the 'fridge" frittata. Today's frittata: leftover low-fat ricotta, herbs from the garden and fresh asparagus. Every other bite is creamy ricotta with just enough herbs to compliment the asparagus. —nannydeb
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 cup slivered onion
- 15 or so skinny stalks of fresh asparagus
- 1/4 cup low fat ricotta
- 1 tablespoon fresh herbs (I had basil, oregano and thyme)
- 6 eggs
- 1 tablespoon low fat milk (optional)
- 1/4 teaspoon salt
- black pepper
- Preheat broiler.
- In an 8 inch skillet (one with a handle that can go in the oven), heat the olive oil over medium-high heat. Add garlic and onion and cook 2 minutes.
- Wash and cut the hard stem off of the asparagus and add them to the skillet. You can chop it into bite size pieces if you want. Cook about 6 minutes or until tender.
- While the asparagus is cooking, mix the ricotta with the herbs in a small bowl. Salt and pepper to taste and set aside.
- In another small bowl, whisk the eggs with the milk, 1/4 teaspoon salt and a dash of black pepper.
- Once the asparagus is tender, pour the beaten eggs into the skillet. Gently stir around to evenly distribute the onions and asparagus.
- Let the eggs start to set and add the ricotta in small dollups around the skillet.
- Cook the frittata on the stovetop for about 5 minutes or until the bottom is set.
- Place the skillet in the oven to broil the top of the frittata for about 3-4 minutes or until puffy and golden.
- Cut into wedges and serve with some toasted ciabatta bread.
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
- This recipe was entered in the contest for Your Best Asparagus Recipe