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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
tablespoon olive oil
clove garlic, minced
cup slivered onion
15 or so
skinny stalks of fresh asparagus
cup low fat ricotta
tablespoon fresh herbs (I had basil, oregano and thyme)
tablespoon low fat milk (optional)
- 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