Asparagus, Tomato, Ricotta And Basil Frittata - cooking recipe

Ingredients

8 None eggs
1/4 cup milk
1/3 cup coarsely grated Cheddar cheese
1/4 cup small fresh basil leaves
4 oz firm ricotta cheese
6 oz asparagus, trimmed
7 oz grape tomatoes, halved

Preparation

Preheat the oven to 425\u00b0F.
Whisk the eggs, milk and cheese in a large bowl and season.
Heat an oiled 9-inch ovenproof skillet on medium heat. Add the egg mixture to the pan, scraping the edges inward for about 3 mins. Top with basil, ricotta, asparagus and tomatoes. Cook the frittata for about 2 mins or until the bottom and edges are set.
Transfer the pan to the oven and bake the frittata, uncovered, for about 15 mins, or until set and lightly browned. Let stand for 5 mins. Slide the frittata onto a serving plate and cut into 8 pieces.