Sunday Night Dinner - Asparagus Ricotta Frittata

To continue on the new recipe trend, here is one from - surprise, surprise - Canadian Living. This recipe is from the Make It Tonight book - full of lots of great recipes that are quick and easy to prepare. The frittata is very flavourful, and with a simple spinach salad makes a great dinner. The only issue I had is that my pan was too large, so the frittata was a little thin. However, it still tasted great, we just had to have seconds! Next time I will probably just add some more eggs and ricotta, and perhaps a little more asparagus to fit in my cast-iron pan.

Asparagus Ricotta Frittata
- 8 oz asparagus, cut into 2 inch lengths (about 2 cups)
- 1 tbsp butter
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1/4 tsp each salt and pepper
- 1/4 tsp dried thyme
- 1 cup ricotta cheese (250 ml small tub)
- 4 eggs
- 1/4 cup shredded Gruyere cheese
- 2 tbsp chopped fresh parsley

Preheat oven to 400F.

In 9-inch ovenproof skillet, melt butter over medium heat; fry green onions, garlic, salt, pepper thyme and asparagus until asparagus is tender-crisp, 5 minutes.

Meanwhile, in bowl, whisk ricotta with eggs until smooth; stir in Gruyere and parsley. Pour into skillet, smoothing top.

Bake until puffed and golden and knife inserted in centre comes out clean, about 20 minutes. Let stand for 5 minutes before inverting onto platter.