Asparagus Frittata with Ricotta

Overhead view of a cast iron skillet with asparagus ricotta frittata as a slice is lifted out, revealing the fluffy egg interior with asparagus and ricotta.

RATE THIS RECIPE

Ratings

Print Pin

Asparagus Frittata with Ricotta

This easy asparagus frittata is a delicious and low-maintenance seasonal recipe that's light, simple, and so satisfying. Made with just a handful of ingredients, it comes together quickly for an unfussy, spring meal that can be served any time of day!

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 4

Calories: 328kcal

Author: Nicole Gaffney

Ingredients

2 tablespoons extra virgin olive oil
1 large shallot or 2 small shallots, thinly sliced
1 pound asparagus tough ends snapped off, cut into 1-inch pieces
8 large eggs
¾ teaspoon kosher salt plus more to season
freshly cracked black pepper
1 cup whole milk ricotta cheese
1 tablespoon fresh chives finely minced

Instructions

Preheat the oven to 375°F.
Heat the olive oil in a 10-inch cast iron skillet over medium heat.
2 tablespoons extra virgin olive oil
Add the shallots with a small pinch of salt and cook, stirring occasionally, until softened but not browned, about 3-4 minutes.
1 large shallot
Add the asparagus and cook for another 3-4 minutes until bright green and just beginning to soften. Season lightly with salt.
1 pound asparagus
In a medium bowl, beat the eggs with the ¾ teaspoon salt and plenty of black pepper.
8 large eggs, ¾ teaspoon kosher salt, freshly cracked black pepper
Pour the eggs evenly over the vegetables in the skillet and gently stir to distribute everything evenly.
Dot the top with large spoonfuls of ricotta, about 2 tablespoons each. Do not mix them in.
1 cup whole milk ricotta cheese
Cook on the stovetop for 1-2 minutes until the edges begin to set.
Transfer the skillet to the oven and bake until the frittata is only slightly puffed and just set in the center, about 10-15 minutes. It should no longer jiggle but still look tender.
Remove from the oven and let cool for 5 minutes. Sprinkle with chives before slicing and serving.
1 tablespoon fresh chives

Notes

If your ricotta seems a bit runny, place it in a strainer lined with a few layers of paper towels and let it drain for about 20-30 minutes before adding it to the frittata. This will ensure it doesn’t release any excess water and gets nice and firm in the oven.
You might be tempted to overwhip the eggs, but you should beat them just enough to blend the whites and yolks. Overbeating will incorporate too much air and can result in a spongy texture, causing the frittata to overpoof in the oven and then collapse like a soufflé, taking away from the custardy texture it should have.
Avoid very thick or very pencil-thin asparagus. Shoot for medium sized stalks.
Keep a close eye on the frittata in the oven. Overcooked eggs turn dry and rubbery. Remove it from the oven when the center is just set.
This recipe is very flexible and scales easily. You can add a few more eggs to serve a larger group without increasing the vegetables.
A cast iron skillet gives you those crisp, golden edges, but any oven-safe skillet works. You can also transfer the sautéed vegetables and eggs to a well-greased baking dish and bake it that way.

Nutrition