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)!
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I love aparagus and I love frittatas. This is a win in my book!
Sounds like a perfect match 😉 Hope you give it a try!