Asparagus And Ricotta Frittata - cooking recipe

Ingredients

1 bunch asparagus, cut into 1 1/2-inch lengths
8 large eggs, at room temperature
1/4 cup grated parmesan
3/4 cup fresh ricotta
2 cups baby arugula, coarsely shredded
2 tbsp chopped basil
None None Mixed green salad, to serve

Preparation

Preheat oven to 375\u00b0F. Grease and line an 8-inch round pan with parchment. Blanch asparagus in a saucepan of boiling water for 30 seconds or until bright green and tender-crisp. Rinse under cold running water, drain well.
Whisk eggs, parmesan and two-thirds of the ricotta in a large bowl until combined. Stir in arugula, basil and asparagus. Season.
Pour egg mixture into prepared pan. Dollop remaining ricotta across the top. Bake for 20 minutes or until set. Serve with salad.