Ricotta Frittata Recipe
- 8 eggs
- 8 ounces ricotta cheese
- 1 1/2 cups asparagus tips
- 1 shallot, minced
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 teaspoon fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tomato
- 1/2 cup Parmesan cheese
- Mince the shallots and garlic, set aside. Slice the tomatoes and set aside. Measure out the Parmesan cheese and set aside.
- In a bowl, beat the eggs with the oregano, salt and pepper. Add the ricotta cheese and whip until mostly incorporated (no lumps bigger than a pea). Let sit for about a couple of minutes.
- Prepare broiler, set rack as close as it can go and preheat.
- In a skillet over medium heat, melt the butter and saute the asparagus, shallots and garlic for about 1 minute. Add the egg mixture and start scraping it up from the bottom and sides (just a bit more gently then you would for scrambled eggs). When it is about 1/2 way set, remove from heat, smooth out top with your spatula, distribute tomato slices on top and sprinkle the cheese evenly over the top.
- Put under the broiler with the skillet handle propping open the door. Broil until the cheese starts to turn brown. Be sure to use a towel or pot holder to remove the skillet. If you used a non-stick skillet it will slide out easily onto a plate where it can be cut into pie wedges to be served.
