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Asparagus & Ricotta Frittata

Asparagus & Ricotta Frittata

Recipe Details

x 4 servings
Duration: 40 minutes


Quantity Ingredient
2 cp
Asparagus woody ends removed
2 tbsp
Olive oil
Green Onions sliced
8 lg
2/3 cp
Whole Milk
1/2 tsp
Dried Parsley
1/2 tsp
Dried Tarragon
1 1/2 cp
Ricotta Cheese part skim
Salt and Freshly Ground Black Pepper


  1. Preheat the oven to 400°F.
  2. Cook the asparagus in a large saucepan of salted, boiling water until just tender, about 2 minutes.
  3. Drain and refresh in a bowl of ice water. Drain again, pat dry with paper towels, and roughly chop.
  4. Heat the olive oil in a 10" cast-iron skillet set over a medium heat. Add the green onions and a pinch of salt, sautéing until lightly colored.
  5. Thoroughly beat the eggs with the milk, dried herbs and some salt and pepper to taste in a mixing bowl.
  6. Pour into the skillet and scatter the asparagus on top. Spoon dollops of ricotta on top as well.
  7. Cook for 5-6 minutes until partially set before transferring the pan to the oven until the frittata is golden and puffed, about 10-15 minutes.
  8. Remove from the oven and let cool briefly before serving.
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