Simple Asparagus Frittata
This simple asparagus frittata is a great Easter brunch to serve for your family. Light and airy, this is a delicious way to end an egg hunt!
- olive oil spray
- 1/3 cup shallot, diced (approx. 1 medium)
- 2 cloves garlic, crushed
- 1 + 1/2 cup asparagus, sliced into 1/2 inch pieces
- 5 whole eggs
- 4 egg whites
- 1/2 cup light ricotta cheese
- 1/4 cup parmesan, grated
- 1 tsp fresh thyme
- Preheat oven to 400F. Heat a large non-stick oven-safe skillet over medium heat. Spray olive oil over the pan and add the shallots and garlic. Sauté until softened and fragrant, approximately 2 to 3 minutes. Add the asparagus and sauté until it starts to soften, approximately 3 to 5 minutes.
- While the veggies are sautéing, whisk the eggs, egg whites, and ricotta cheese in a medium mixing bowl. Once the veggies are cooked, reduce the heat to medium low and pour the egg mixture evenly over the veggies. Make sure the veggies are spread evenly in the pan before pouring the eggs. Do not stir the eggs.
- Once the eggs start to set at the edges (approximately 3 to 5 minutes), sprinkle the parmesan and fresh thyme evenly over the top of the eggs. Turn the stove off and place the skillet in the preheated oven to bake for 8 to 10 minutes, until the eggs are cooked through and set in the middle. Cut into 6 equal wedges to serve, and enjoy!