Soft-baked asparagus frittata

45 minutes
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

March 29, 2017 at 1:00 pm

*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.