asparagus frittata

Soft-baked asparagus frittata

  • serves 2
  • Easy

Asparagus is generally in season and plentiful in spring and what better way to use them than in this soft-baked frittata with ricotta and parmesan. An ideal dish for breakfast or brunch

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*This recipe is gluten-free according to industry standards

Ingredients

  • butter
  • asparagus 10 spears, trimmed
  • spring onions 6, chopped
  • eggs 4, beaten
  • ricotta 125g
  • parmesan 50g, grated

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Butter 2 small individual baking dishes well.

  • Step 2

    Boil or steam the asparagus until tender, then drain on kitchen paper. Cook the spring onions in a knob of butter until soft.

  • Step 3

    Beat the eggs, ricotta and parmesan and season. Stir in the onions and butter and pour into the buttered dishes. Lay the asparagus on top. Bake for 20-25 minutes until puffed and cooked through. Sit for a minute before serving.

Nutritional Information

  • Kcals 363
  • Fat 24.2g
  • Saturates 11.8g
  • Carbs 3.6g
  • Sugars 3.5g
  • Fibre 2.5g
  • Protein 31.3g
  • Salt 0.96g
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