- 4 large eggs
- 1/3 cup ricotta cheese
- 1 1/2 tablespoons chopped fresh mint
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 10 ounces slender asparagus spears, trimmed, cut into 3/4-inch pieces
- 3 green onions, chopped
- Preheat broiler. Whisk first 5 ingredients and 2 tablespoons Parmesan in medium bowl to blend. Heat oil in medium nonstick broilerproof skillet over medium heat. Add asparagus and toss to coat. Cover skillet; cook until asparagus is crisp-tender, about 4 minutes. Add onions; stir 30 seconds. Stir in egg mixture. Cover, reduce heat to low and cook until almost set on top, about 8 minutes.
- Sprinkle frittata with remaining 1 tablespoon Parmesan. Broil until top is set and starts to brown, about 2 minutes. Slide spatula around frittata to loosen; slide out onto plate and serve.