Recipe: Asparagus and ricotta frittata
This is wonderful for a barbecue or picnic. Just be sure to let it cool before you wrap it in foil or plastic film, or it'll go soggy.
ASPARAGUS, ROCKET AND RICOTTA FRITTATA
olive oil spray
1 bunch asparagus, trimmed and cut into 4cm pieces
1/2 cup parmesan, finely grated
1 cup low-kilojoule ricotta, crumbled
freshly ground black pepper
40g rocket, coarsely chopped
2 tbsp chopped basil
Preheat oven to 180°C. Lightly oil and line a 16cm x 26cm slice pan with baking paper.
Bring a small saucepan of salted water to boil and cook asparagus for 1-2 minutes or until just tender and bright green. Drain and cool in ice-water, then drain again.
In a large bowl, whisk eggs, parmesan and two-thirds of ricotta until smooth.
Season with pepper, then stir in rocket, basil and asparagus.
Pour mixture into prepared pan, making sure asparagus and rocket are evenly distributed.
Dot with spoonfuls of remaining ricotta and bake for 20 minutes or until golden and set.
This recipe comes from The No Excuses Cookbook by Michelle Bridges.