Herbed Ricotta And Asparagus Frittata

1. 1

   Preheat broiler.

2. 2

   In an 8 inch skillet (one with a handle that can go in the oven), heat the olive oil over medium-high heat. Add garlic and onion and cook 2 minutes.

3. 3

   Wash and cut the hard stem off of the asparagus and add them to the skillet. You can chop it into bite size pieces if you want. Cook about 6 minutes or until tender.

4. 4

   While the asparagus is cooking, mix the ricotta with the herbs in a small bowl. Salt and pepper to taste and set aside.

5. 5

   In another small bowl, whisk the eggs with the milk, 1/4 teaspoon salt and a dash of black pepper.

6. 6

   Once the asparagus is tender, pour the beaten eggs into the skillet. Gently stir around to evenly distribute the onions and asparagus.

7. 7

   Let the eggs start to set and add the ricotta in small dollups around the skillet.

8. 8

   Cook the frittata on the stovetop for about 5 minutes or until the bottom is set.

9. 9

   Place the skillet in the oven to broil the top of the frittata for about 3-4 minutes or until puffy and golden.

10. 10

    Cut into wedges and serve with some toasted ciabatta bread.

* Per serving · 4 servings · Values may vary.