Baked Asparagus Frittata ___

Baked Asparagus Frittata


For the Frittata:

  • One bunch fresh Asparagus, washed and ends trimmed
  • 6 large eggs
  • 0.25 cup grated Pecorino Romano cheese
  • 0.25 cup whole milk ricotta
  • 2 tablespoons extra virgin olive oil
  • 5 fresh thyme sprigs
  • 0.5 teaspoon salt and black pepper as desired


Put a pan with a lid large enough to hold the asparagus spears over a medium-high flame. Pour enough water in to cover the bottom of the pan. Add the asparagus and cover. Cook for 10 minutes.
*You may also use a steam basket if you have one.

Remove to a plate and preheat your oven to 400 degrees.

Oil a 9 inch springform pan.

Arrange the asparagus in the springform pan. You can either lay them flat or twist them.

In a mixing bowl combine the eggs, cheese, ricotta, oil and thyme that has been removed from the sprigs. Mix until smooth.

Pour the mixture over the asparagus. Bake for 30-40 minutes or until the top of the frittata is golden brown.