Asparagus Frittata
Ingredients
The frittata base
-
10
large
Eggs
-
½
cup
Flour (or gluten-free flour blend)
-
1
tsp
kosher salt
-
1
tsp
baking powder
-
2
cups
ricotta or cottage cheese
-
¼
cup
melted butter
-
2
cups
grated cheese (jack, mozzarella, cheddar, gruyere or a mix)
-
1
tbsp
fresh herbs (thyme, tarragon, basil, cilantro)
The vegetables
Instructions
- Preheat the oven to 350°F.
- Whip the eggs until light and lemon colored using a mixer or blender.
- In a small bowl, mix flour, salt, and baking powder, then gradually whisk this into the eggs.
- Stir in ricotta or cottage cheese, melted butter, cheese, and herbs.
- Grease a 9x13 baking dish, pour in half of the egg mixture, and scatter the chopped asparagus (reserve the tips for the top).
- Pour the remaining egg mixture over the asparagus and scatter the tips on top.
- Bake until the center is puffed and no longer wobbly, about 45 minutes to 1¼ hours.
- Let rest for 15 minutes before cutting and serving.
Nutrition Facts (estimated)
Servings
8
Calories
346
Total fat
23.1g
Total carbohydrates
11.3g
Total protein
23.5g
Sodium
618.5mg
Cholesterol
283.9mg
You might also like