Asparagus-Ricotta Frittata with Parmesan
Ricotta cheese and double the egg whites make this frittata especially fluffy.
Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.
Ricotta cheese and double the egg whites make this frittata especially fluffy.
Ingredients
- 4 whole eggs plus 4 whites
- 1 cup part skim ricotta cheese
- 2 Tbs. olive oil
- 1 lb. asparagus, hard stems removed, cut into 3/4-inch pieces
- 1/2 cup Parmesan cheese
Preparation
- Preheat oven to 300F. Whisk together eggs, egg whites and ricotta in medium bowl. Season with salt and pepper.
- Heat oil in large, ovenproof skillet over medium heat. Add asparagus and 2 Tbs. water, and season with salt. Cover, and cook 4 minutes, or until asparagus has softened. Uncover, raise heat to medium high and cook 3 to 4 minutes more, or until liquid has evaporated and asparagus is crispy, stirring constantly.
- Reduce heat to medium. Pour egg mixture over asparagus. Cook 5 minutes, or until eggs begin to set around sides. Sprinkle Parmesan over top, and transfer to oven. Bake 15 minutes, or until frittata is set. Slide out of skillet, and slice into 6 wedges.
Nutrition Information
- Serving Size Serves 6
- Calories 196
- Carbohydrate Content 4 g
- Cholesterol Content 160 mg
- Fat Content 13 g
- Fiber Content 1 g
- Protein Content 15 g
- Saturated Fat Content 5 g
- Sodium Content 480 mg
- Sugar Content 1 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g