Baked Asparagus And Cheese Frittata - cooking recipe

Ingredients

2 tablespoons breadcrumbs, fine dry
1 lb thin asparagus
1 1/2 teaspoons extra virgin olive oil
1 cup onion, diced
1 red bell pepper, chopped
2 garlic cloves, minced
1/2 teaspoon salt, divided
1/2 cup water
fresh ground pepper, to taste
4 large eggs
2 large egg whites
1 cup part-skim ricotta cheese
1 tablespoon chopped fresh parsley
1/2 cup shredded gruyere cheese

Preparation

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.