Baked Asparagus Frittata
Ingredients
For 9 Person(s)
For the Frittata:
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One bunch fresh Asparagus, washed and ends trimmed
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6 large eggs
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1/4 cup grated Pecorino Romano cheese
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1/4 cup whole milk ricotta
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2 tablespoons extra virgin olive oil
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5 fresh thyme sprigs
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1/2 teaspoon salt and black pepper as desired
Directions
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Put a pan with a lid large enough to hold the asparagus spears over a medium-high flame. Pour enough water in to cover the bottom of the pan. Add the asparagus and cover. Cook for 10 minutes.
*You may also use a steam basket if you have one. -
Remove to a plate and preheat your oven to 400 degrees.
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Oil a 9 inch springform pan.
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Arrange the asparagus in the springform pan. You can either lay them flat or twist them.
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In a mixing bowl combine the eggs, cheese, ricotta, oil and thyme that has been removed from the sprigs. Mix until smooth.
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Pour the mixture over the asparagus. Bake for 30-40 minutes or until the top of the frittata is golden brown.