Asparagus-Ricotta Frittata with Parmesan Recipe | Vegetarian Times Skip to main content

Asparagus-Ricotta Frittata with Parmesan

Ricotta cheese and double the egg whites make this frittata especially fluffy.



Ingredient Line: 
4 whole eggs plus 4 whites
Ingredient Line: 
1 cup part skim ricotta cheese
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
1 lb. asparagus, hard stems removed, cut into ¾-inch pieces
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½ cup Parmesan cheese


  1. Preheat oven to 300F. Whisk together eggs, egg whites and ricotta in medium bowl. Season with salt and pepper.
  2. 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.
  3. 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: 

15 g
Total Fat: 
13 g
Saturated Fat: 
5 g
4 g
160 mg
480 mg
1 g
1 g
Serves 6

Comments on this Recipe

This is for the brunch meal.

Are you kidding?? It has eggs & you call it vegetarian?