Asparagus, Tomato, Ricotta And Basil Frittata

1. 1

   Preheat the oven to 425u00b0F.

2. 2

   Whisk the eggs, milk and cheese in a large bowl and season.

3. 3

   Heat an oiled 9-inch ovenproof skillet on medium heat. Add the egg mixture to the pan, scraping the edges inward for about 3 mins. Top with basil, ricotta, asparagus and tomatoes. Cook the frittata for about 2 mins or until the bottom and edges are set.

4. 4

   Transfer the pan to the oven and bake the frittata, uncovered, for about 15 mins, or until set and lightly browned. Let stand for 5 mins. Slide the frittata onto a serving plate and cut into 8 pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.