A few dollops of ricotta cheese instantly elevate this simple asparagus frittata into a guest-worthy breakfast or light dinner.

As mentioned in previous posts, I love eggs for dinner. Not only are they an inexpensive protein source, but they are so versatile and (best of all) go great with cheese. While feta and cheddar are usually my go-to cheese for egg dishes, I’ve been craving softer cheeses like ricotta and mascarpone, but not the heaviness of the Italian dishes that they’re usually featured in. Enter in this asparagus frittata with ricotta cheese.

Instead of mixing the cheese into the egg mixture, I wanted to have bites that are pure cheesy-bliss so I decided to just drop a few spoonfuls over the frittata right before placing in the oven. I don’t know about you, but I’m a very intentional eater in that every bite is planned so that I save the best bites for last. And you can bet as I was eating a slice, that I was consciously saving the most ricotta-filled bite for the end.

Although I wasn’t initially thinking of Italian flavors when I set out to make this frittata, when I started thinking about how I wanted to season it, I saw a bottle of basil-infused olive oil on the counter that was just begging to be used to sauté the asparagus. As a result, I stuck with the Italian theme by using Italian seasoning in the eggs and a pinch of red pepper flakes for heat and color. However, feel free to change up the seasonings to whatever sounds best to you and your family.
I was so excited the other day when I walked into the grocery store and saw all the fresh, in-season asparagus. You know you’re a food nerd when you can tell the changing of seasons by what produce is in season ;). But don’t limit yourself to asparagus, this frittata would be delicious with whatever vegetables you have leftover in the fridge or are in season when you go to make it!

So here’s a toast to asparagus season (a.k.a. Spring)!

Print Recipe

Simple Asparagus Frittata with Ricotta Cheese

A few dollops of ricotta cheese instantly elevate this simple asparagus frittata into a guest-worthy breakfast or light dinner.

Prep Time10 mins

Cook Time16 mins

Total Time26 mins

Course: Breakfast

Cuisine: American

Keyword: Asparagus, Healthy Fritatta

Servings: 4

Calories: 204kcal

Author: Kelli

Ingredients

• 1 tbsp olive oil I used a basil-infused one
• 1/2 bunch asparagus cut into fourths
• 6 large eggs
• 3/4 cup unsweetened almond milk soy or cow’s milk would work too
• 1 tsp Italian seasoning
• Pinch salt black pepper, and red pepper flakes
• 1/2 cup ricotta cheese I used whole milk ricotta

Instructions

• Preheat oven to 400F
• While oven preheats, place olive oil in cast-iron skillet over medium-high heat. Once oil is hot, add quartered asparagus and sauté until asparagus begins to soften, about 5 minutes.
• In a large mixing bowl, whisk together eggs, milk, Italian seasoning, salt, pepper, and red pepper flakes.
• Once asparagus has cooked, reduce heat to medium and pour egg mixture on top. Allow to cook about 3 minutes, or until bottom of the frittata is set.
• Drop spoonfuls of ricotta cheese over the frittata along with another pinch of salt and pepper.
• Place cast-iron skillet in oven and cook 8-10 minutes, or until set.
• Remove from oven and serve.

Notes

For a full meal, I recommend serving this frittata with a salad and toast or home fries. Nutrition for ¼ of recipe: 204 calories, 15 g fat (5 g saturated fat), 3 g carb, 1 g fiber, 1 g sugar, 14 g protein

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