Asparagus, cherry tomato and ricotta frittata
Savor a healthy and delicious Asparagus, Cherry Tomato, and Ricotta Frittata! Made with fresh peas, egg whites, and a touch of spicy chili peppers, this easy recipe is perfect for breakfast or brunch. Topped with creamy ricotta and aromatic basil, it's a flavorful, nutritious dish that's sure to impress!
- 24 Mar 2024
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
This Asparagus, Cherry Tomato, and Ricotta Frittata is a healthy and delicious dish that combines fresh vegetables with creamy ricotta cheese, making it perfect for any meal of the day. It's simple to prepare and packed with nutrients, making it a great option for those who want to enjoy a light and flavorful dish.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Trim and cut the asparagus into 1-inch pieces.
- Halve the cherry tomatoes.
- Finely chop the red hot chili peppers.
- Roughly chop the basil.
- Bring a pot of lightly salted water to a boil.
- Add the asparagus and peas, and blanch for about 2-3 minutes until they are bright green and just tender.
- Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. Drain well and set aside.
- In a large mixing bowl, whisk together the egg whites and milk until well combined.
- Gently fold in the ricotta cheese, ensuring the mixture is smooth.
- Add the blanched asparagus, peas, halved cherry tomatoes, and chopped chili peppers to the egg mixture. Mix until well incorporated.
- Season with salt and pepper to taste.
- Heat a large, oven-safe non-stick skillet over medium heat and spray with cooking spray oil.
- Pour the egg and vegetable mixture into the skillet, spreading it out evenly.
- Cook on the stovetop for about 3-5 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden on top.
8. Finish and Serve:
- Remove the skillet from the oven and let the frittata cool for a few minutes.
- Sprinkle the chopped basil on top.
- Slice into wedges and serve warm or at room temperature.
Tips:
- To evenly cook the asparagus, cut it into bite-sized pieces.
- Blanch the peas in boiling water for a minute before adding them to the frittata for a tender texture.
- Use a non-stick skillet to prevent the frittata from sticking and make it easier to flip.
- Whisk the egg whites and milk together thoroughly for a fluffy and well-combined mixture.
- For a spicier kick, leave the seeds in the chili peppers, or remove them for a milder heat.
- Top the frittata with fresh basil just before serving to enhance the flavor and add a fresh, aromatic touch.
This colorful and nutritious Asparagus, Cherry Tomato, and Ricotta Frittata is a wonderful dish to serve for breakfast, brunch, or even a light dinner. With minimal prep time and bursting with fresh flavors, this recipe is sure to become a favorite. Enjoy the blend of textures and tastes in each bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 3.99g | 10% |
| Sugar 6g | 6% |
| Fat | |
| Fat 2.84g | 3% |
| Saturated 1.58g | 5% |
| Cholesterol 10mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 36mg | 6% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 1.87mg | 12% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.20ug | 9% |
| Vitamin C 44mg | 48% |
| Vitamin E 1.38mg | 9% |
| Vitamin K 55ug | 44% |
| Minerals | |
| Calcium, Ca 140mg | 10% |
| Copper, Cu 0.27mg | 0% |
| Iron, Fe 2.79mg | 25% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 490mg | 14% |
| Selenium, Se 13ug | 24% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 1.26mg | 11% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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