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Baked Asparagus Ricotta Frittata

Baked Asparagus Ricotta Frittata! Perfect dish to bring for a picnic in the park or as a light dinner!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: Gluten Free
Servings: 4
Author: Nutritionist meets Chef


  • 7 eggs
  • 100 g ricotta
  • 60 g grated parmesan
  • 2 tbsp chopped chives
  • 1 small shallot
  • 10-12 asparagus spears
  • 0.5 tsp salt
  • Pinch of black pepper


  • Preheat the oven to 200° / gas mark 6
  • Rinse the asparagus. Snap or cut off the woody part of the asparagus.
  • Boil the asparagus for 2 minutes. Remove and rinse (refresh) in cold water.
  • Whisk the eggs. Add the ricotta and grated parmesan and whisk lightly until combined.
  • Finely slice the shallot.
  • Add the finely sliced shallot and chopped chives into the egg mixture. Add salt and pepper.
  • Line a oven proof round baking dish (9.5") with greaseproof paper.
  • Pour the egg mixture into the form.
  • Place the asparagus in the egg mixture in a line.
  • Bake in the oven for 25 minutes, or until firm.
  • Serve hot or cold.