Recipes Breakfast:

Mini Asparagus & Herb Spring Frittata

Eyeswoon
Mini Asparagus & Herb Spring Frittata

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.
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