Asparagus and ricotta frittata

Asparagus and ricotta frittata

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil
1 onion, finely diced
6 eggs
25g parmesan, grated
2 tablespoons flat-leaf parsley, chopped
200g asparagus, trimmed and cut into 5 cm lengths
50g ricotta

Method

  1. Preheat oven to 180°C.
  2. Heat the oil in a small, ovenproof frypan over a medium heat. Sauté the onion until slightly softened. Allow to cool.
  3. Beat together eggs, parmesan, herbs and onion. Pour into the frying pan, scatter asparagus over the top and add spoonfuls of ricotta. Cook on the stovetop until the base sets, approximately 4–5 minutes. Place the pan in the preheated oven to finish cooking the top, approximately 10–15 minutes. Serve immediately.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
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