Name: Asparagus and ricotta frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 bunch asparagus, cut into 4cm lengths; 8 eggs, at room temperature; 1/2 cup grated parmesan; 200 gram fresh ricotta, crumbled; 40 gram baby rocket leaves, coarsely shredded; 2 tablespoon chopped basil; mixed salad, to serve

Asparagus and ricotta frittata

Whip up these flavour packed vegetarian frittata for your family as a delicious lunch, dinner or weekend breakfast. Packed with creamy ricotta, green asparagus and fresh basil, this dish is great served on it's own or with a fresh side salad.

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

1 bunch asparagus, cut into 4cm lengths

8 eggs, at room temperature

1/2 cup grated parmesan

200 gram fresh ricotta, crumbled

40 gram baby rocket leaves, coarsely shredded

2 tablespoon chopped basil

mixed salad, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 26x16cm slice pan with baking paper. Blanch asparagus in a saucepan of boiling water for 30 seconds or until bright green and tender-crisp. Rinse under cold running water, drain well.

2.Whisk eggs, parmesan and two-thirds of the ricotta in a large bowl until combined. Stir in rocket, basil and asparagus. Season.

3.Pour egg mixture into prepared pan. Top with remaining ricotta. Bake for 20 minutes or until set. Serve with salad.

Cut frittata into small pieces and add to salad for a lunch. You can use green beans instead of asparagus. Great for a picnic or barbecue.
Note

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Ingredients

Method

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