Baked Asparagus and Cheese Frittata

“DH and I have never eaten, let alone made, a Frittata. "Healthy Life Magazine: Greater Binghamton, NY's Source for Family Health" is a free quarterly found in doctors' offices, grocery stores, etc. The Spring, 2009 issue carried this recipe. DH and I decided to finally take the plunge and were quite pleased with the outcome/taste. He's more of a veggie human than me, but we both love cheese; so, this satisfied both of us.”

Ingredients Nutrition


  1. Preheat oven to 325 degrees. Coat a 10-inch pie pan w/cooking spray.
  2. Sprinkle w/breadcrumbs, tapping out the excess.
  3. Snap tough ends off asparagus.
  4. Slice off the top 2 inches of the tips and reserve.
  5. Cut the stalks into 1/2 inch slices.
  6. Heat oil in a large nonstick skillet over medium-high heat.
  7. Add onions, bell pepper, garlic and 1/4 teaspoon salt; stir, cook until just softened.
  8. Add water and the asparagus stalks to the skillet.
  9. Cook, stirring until the asparagus is tender and the liquid has evaporated, about 5 minutes (the mixture should be very dry).
  10. Season with salt and pepper.
  11. Arrange the vegetables in an even layer in the prepared pan.
  12. Whisk eggs and egg whites in a medium size bowl.
  13. Add ricotta, parsley, 1/4 teaspoon salt and pepper; whisk to blend.
  14. Pour the egg mixture over the vegetables, gently shaking the pan to distribute.
  15. Scatter the reserved asparagus tips over the top; sprinkle with Gruyere.
  16. Bake at 325 degrees for 35 minutes (until knife comes out clean).
  17. Let stand for 5 minutes before serving.

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