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
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Ingredients
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1 tablespoon
olive oil
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1
clove garlic, minced
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1/4 cup
slivered onion
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15 or so
skinny stalks of fresh asparagus
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1/4 cup
low fat ricotta
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1 tablespoon
fresh herbs (I had basil, oregano and thyme)
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6
eggs
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1 tablespoon
low fat milk (optional)
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1/4 teaspoon
salt
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black pepper
Directions
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Preheat broiler.
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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.
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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.
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While the asparagus is cooking, mix the ricotta with the herbs in a small bowl. Salt and pepper to taste and set aside.
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In another small bowl, whisk the eggs with the milk, 1/4 teaspoon salt and a dash of black pepper.
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Once the asparagus is tender, pour the beaten eggs into the skillet. Gently stir around to evenly distribute the onions and asparagus.
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Let the eggs start to set and add the ricotta in small dollups around the skillet.
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Cook the frittata on the stovetop for about 5 minutes or until the bottom is set.
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Place the skillet in the oven to broil the top of the frittata for about 3-4 minutes or until puffy and golden.
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Cut into wedges and serve with some toasted ciabatta bread.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!
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