EyeSwoon

Mini Asparagus & Herb Spring Frittata

Eyeswoon

Frittata Full Bleed
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  • Ingredients

    • Serves: 2

      • 1 tablespoon olive oil
      • 1/2 shallot diced
      • 1 zucchini sliced in disks then each disk cut into quads
      • 4-6 asparagus stems cut into 1″ pieces
      • 1/4 cup fresh ricotta cheese
      • 4 large eggs
      • 3-4 sprigs of fresh parsley
      • 2-3 sprigs of fresh thyme
        Salt & pepper

      * YOU CAN EASILY DOUBLE THE RECIPE FOR 4 PEOPLE, USING A 10″ SKILLET AND 8 EGGS

  • The Prep

      1. Preheat oven to 400˚.
      2. Sautée shallots & vegetables, heat 1 tablespoon olive oil in an 6-8″ cast iron (or other oven-safe) skillet over medium-low and cook vegetables.
      3. Whisk together eggs, salt, and pepper. Pour eggs into skillet with vegetables and cook for approx 4-5 minutes until bottom is set. Sprinkle a few dollops of ricotta cheese. Transfer to the oven and bake for another 8-10 minutes until puffed up, doesn’t jiggle, and is slightly browning. Remove and let cool slightly.  Chop some fresh herbs atop before serving.