Baked frittata with asparagus and ricotta
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 55 min
- Serving: 6
- Cost: Low
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PRESENTATION
So here's the thing, a baked frittata with asparagus and ricotta is this amazing Italian dish, especially in the spring. Really. When asparagus is in season, Italians are all about it—like, really love it—in meals, and an asparagus frittata is so so tasty and simple. The flavor of tender asparagus just pops after a quick pan-cook before you add the eggs. Then, adding ricotta gives the ricotta frittata such a wonderfully soft and moist texture. And look, instead of flipping it on the stove, Italians bake their frittata in the oven—smart, right? This way, the eggs puff up so nicely, getting a golden top without a ton of oil. The result? A tall, fluffy dish that looks impressive but is still light and satisfying.
In Italy, you’ll spot all sorts of spring vegetable frittatas in different regions. This oven-baked version? Known for its ease. It's perfect for family dinners or quick lunches, or even cut into cute little cubes for sharing at gatherings. Pretty simple. It fits in anywhere, kinda like a crustless quiche but with that distinct Italian flair—no pastry crust needed. And listen, with spring's bounty, people often swap in veggies like peas or artichokes, but asparagus and ricotta create a creamy, fresh bite that's way way better. Some call this an easy frittata recipe because the oven does most of the heavy lifting for you. Seriously, it is a healthy breakfast or vegetarian brunch idea that feels special.
Exploring different regional twists is part of the fun, but even the classic version with just asparagus, eggs and ricotta is enough to make you wish spring lasted forever. Here's the deal: the versatility of this dish shows why it's such a staple in Italian cuisine, bringing families together over its comforting and bright flavors. So next time you’re stuck on what to cook, consider this baked frittata to bring a taste of Italy into your home.
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- INGREDIENTS
- for an 8x8 in baking pan
- Eggs 4
- Asparagus 1.1 lbs (500 g) - (to be cleaned)
- Cow's milk ricotta cheese 1 cup (250 g)
- Grana Padano PDO cheese 2.1 oz (60 g)
- Breadcrumbs ¼ cup (30 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
- Black pepper to taste
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!