Baked frittata with asparagus and ricotta

Name: Baked frittata with asparagus and ricotta
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: Eggs 4; Asparagus (to be cleaned) 1.1 lbs; Cow's milk ricotta cheese 1 cup; Grana Padano PDO cheese 2.1 oz; Breadcrumbs ¼ cup; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 15 min
Cook time: 55 min
Serving: 6
Cost: Low
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PRESENTATION

Recipe by
Lulù Gargari

Baked Frittata with Asparagus and Ricotta goes into the oven and comes out tall, golden-crusted, and genuinely soft — no pan-flipping required. The oven sets the eggs evenly throughout, so the result is consistent without the skillet-flip moment that can undo a loaded pan. Because baking needs less fat than stovetop frying, the finished frittata is noticeably lighter than a traditional version while still building that signature golden crust on the surface.

Asparagus and ricotta frittata earns its appeal from two ingredients that do real work. Ricotta moves quietly through the eggs, keeping the interior tender rather than dense or rubbery. The asparagus is cooked briefly in a pan before baking, so it softens just enough without losing its clean, delicate spring flavor. The result is a tall, high-risen frittata that holds together well and suits more than one occasion — a main at a family lunch, a quick weeknight dinner, or cut into cubes and set out for aperitivo.

How to prepare Baked frittata with asparagus and ricotta

To prepare the baked frittata with asparagus and ricotta, start by cleaning the How to clean asparagus: remove the tougher bottom end by snapping it off with your hands 1, then gather the stalks and slice them into rounds 2. Heat a drizzle of olive oil in a skillet and add the asparagus 3.

Season with salt 4, add pepper 5 and cook for about 10 minutes over medium-high heat, until they are tender and nicely browned 6.

Meanwhile, break the eggs into a bowl and whisk them 7, then add the ricotta 8 and the grated Grana Padano 9.

Also add the breadcrumbs 10 and season with a grind of pepper 11 and a pinch of salt 12.

Mix until you obtain a homogeneous mixture 13. At this point fold in the now-warm asparagus, combining well with a spatula 14. Pour the mixture into an 8x8 in baking pan lined with parchment paper 15.

Smooth the surface evenly 16. Bake in a preheated conventional oven at 350°F (180°C) for 40–45 minutes 17, until the top is golden and the mixture is set 18. Remove from the oven, let it cool for a few minutes and then serve your baked frittata with asparagus and ricotta!