Spinach, Ricotta and Asparagus Frittata Recipe

How to make Spinach, Ricotta and Asparagus Frittata

Method

1. Preheat oven to 180°C (160°C fan-forced). Place oil into a frying pan over a medium heat and add the spring onion. Cook for 2-3 minutes or until softened. Transfer to a bowl.

2. Place a large pan over a medium-high heat and cook the spinach for a minute or until wilted. Set the spinach aside in a colander to drain.

3. Wash asparagus. Snap the tough, woody stalks from the base of the asparagus and discard (see tip below). Place the pan back over a high heat and add the asparagus, along with 250ml water. Cook for 1 minute then drain in a colander.

4. Squeeze the spinach dry and roughly chop.

5. Crack the eggs into a large mixing bowl. Add the ricotta, parmesan, salt and pepper and whisk until combined. Stir in the chopped spinach, spring onion, dill and lemon zest and season well.

6. Tip into a lightly greased 25cm x 30cm x 3cm baking dish or rectangular quiche tin. 

7. Cut the asparagus in half lengthways and arrange on top. Sprinkle with extra parmesan. Spray with olive oil and season the top. Bake for 25 minutes or until just set.

8. Serve warm or at room temperature.

Tip: You can use the woody asparagus stalks to flavour a vegetable stock.

Optional: You can cook the frittata in any low baking dish with a 1.5L capacity.