Baked Ricotta & Asparagus Frittata

Baked Ricotta & Asparagus Frittata

Servings: 4
Author: dianajeanne


  • 1 bunch of asparagus – cut off 2 inches of the less desired ends & discard cut the rest into 1-1/2 inch pieces
  • 1 15 oz container of ricotta cheese I used part skim
  • 1 bunch chives 1/4 cup finely chopped
  • 1 chopped garlic clove
  • 2 tbs cream
  • 1/2 cup grated Parmesan cheese
  • 4 - 5 eggs
  • 1/2 tbs olive oil
  • 2 tsp salt
  • 1 tsp ground black pepper


  • Preheat the oven to 375 degrees.
  • Heat the olive oil in a sauté pan for a few seconds until the oil is hot. Add the asparagus and saute for a few seconds.
  • Add 1/2 the salt and ground black pepper. Add 2 tbs water and cover pan with lid. Cook the asparagus for about 4 minutes until crispy tender. Remove from heat and set aside. Separate some of the tips for later use.
  • In a large mixing bowl, whisk together the eggs and remaining salt and pepper.  Add the chives, cream, grated cheese and ricotta cheese. Combine with a whisk and add the asparagus along with pan juices. Stir with a spoon to thoroughly combine.
  • Grease a baking dish or with non-stick baking spray or olive oil.
  • Empty the mixture into the baking dish and arrange the asparagus tips on top.
  • Bake in the hot oven for about 20-25 minutes till the frittata has set. It will still be a little jiggly towards the center.
  • Turn the oven to broil and set under the broiler for 2 minutes for a nice golden brown finish.  Allow to cool for about 10 minutes before serving.

About Diana 75 Articles
Diana Jeanne is a creative and crafty mom who has been actively involved with Punky Moms for the last decade. Even though she moved around a lot as a kid she still considers herself a native Californian. She currently lives in Orlando, FL with her teenage son, husband and two Great Danes. She may work an office job but keeps her individuality with her under layer of bleached hair, half sleeves and back tattoos under her cardigan sweaters.

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