Baked Asparagus and Cheese Frittata

"DH and I have never eaten, let alone made, a Frittata. "Healthy Life Magazine: Greater Binghamton, NY's Source for Family Health" is a free quarterly found in doctors' offices, grocery stores, etc. The Spring, 2009 issue carried this recipe. DH and I decided to finally take the plunge and were quite pleased with the outcome/taste. He's more of a veggie human than me, but we both love cheese; so, this satisfied both of us."
 
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Ready In:
1hr
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Preheat oven to 325 degrees. Coat a 10-inch pie pan w/cooking spray.
  • Sprinkle w/breadcrumbs, tapping out the excess.
  • Snap tough ends off asparagus.
  • Slice off the top 2 inches of the tips and reserve.
  • Cut the stalks into 1/2 inch slices.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add onions, bell pepper, garlic and 1/4 teaspoon salt; stir, cook until just softened.
  • Add water and the asparagus stalks to the skillet.
  • Cook, stirring until the asparagus is tender and the liquid has evaporated, about 5 minutes (the mixture should be very dry).
  • Season with salt and pepper.
  • Arrange the vegetables in an even layer in the prepared pan.
  • Whisk eggs and egg whites in a medium size bowl.
  • Add ricotta, parsley, 1/4 teaspoon salt and pepper; whisk to blend.
  • Pour the egg mixture over the vegetables, gently shaking the pan to distribute.
  • Scatter the reserved asparagus tips over the top; sprinkle with Gruyere.
  • Bake at 325 degrees for 35 minutes (until knife comes out clean).
  • Let stand for 5 minutes before serving.

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Reviews

  1. Made for PAC Fall 09....Loved it! It was a big surprise on how great it came and it looked so pretty and fancy...this is a great recipe to serve guests or even a brunch.
     
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RECIPE SUBMITTED BY

Hello from Athens, PA. Originally from Binghamton, NY, hubby and I moved to Ripley, West Virginia in 2011. Our youngest daughter (and mamma to our five grandchildren) lives in Waverly, NY and decided it was time for us to "move back up north to be near the grands." She had a point, so in October of 2016 we moved to Athens. I worked in clerical/secretarial positions in New York State for 30 years before retiring in 2003. Married since 1976, DH and I have been through the war and back in our 41 years together. Now, we're as comfortable with each other and our life together as a pair of well-worn slippers. We have 3 adult children, 5 grandchildren, and a Cockapoo named Sophie Marie. I'm a Certified Lay Minister with American Baptist Churches USA, and just completed a three year course of study from the West Virginia Baptist School of Christian Studies earning a Diploma in Pastoral Ministry. I am passionate about my faith, hope and trust in God. Proverbs 3:5 keeps me grounded. "Trust in the Lord with all your heart and lean not on your own understanding. In all your ways acknowledge Him and He will make your paths straight." I'm happiest when I'm free to worship God in spirit and in truth, unhindered by man-made boundaries. Writing creatively and a gift for music, especially singing, are two ways in which I seek to understand, glorify, and praise God for the many blessings of my life. I love: the color green, forests, and long, brown, pine needles; rustic homes and fireplaces; sticking my hands and feet in a cold, clear creek. Children. I love witnessing the innocence of children and grieve when that is taken from them. I have a special place in my heart for the elderly, and I enjoy visiting with them. I find myself humbled and grateful by the life experiences they are so willing to share. I used to bake and cook a lot; but now, arthritis in my hands (especially my thumbs) and feet as well as Fibromyalgia make for less "kitchen time." Not a good thing when you enjoy cooking. Now I look for simple and not too time-consuming recipes that still say "I love you." I do continue to make halupki, lasagna, and a couple of other time-consuming recipes (although it really tires me out); but, the happy "thank yous" from others makes the pain more tolerable. Besides, cooking is about love and pleasing others...not pain.
 
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