Mini Asparagus and Herb Spring Frittata
★☆☆☆☆
Ingredients
- 1 tablespoon olive oil (14.8 ml)
- 1/2 shallot, diced
- 1 zucchini, sliced in disks then quartered
- 4-6 asparagus stems, cut into 1-inch pieces
- 1/4 cup fresh ricotta cheese (59.1 ml)
- 4 large eggs
- 3-4 sprigs of fresh parsley
- 2-3 sprigs of fresh thyme
- Salt and pepper
Instructions
- Preheat oven to 400°F.
- Heat olive oil in a 6-8 inch cast iron skillet over medium-low. Sauté shallot and vegetables until tender.
- Whisk eggs with salt and pepper. Pour into skillet with vegetables; cook 4-5 minutes until bottom is set. Sprinkle dollops of ricotta.
- Transfer to oven; bake 8-10 minutes until puffed, set, and slightly browning. Let cool slightly. Top with chopped fresh herbs before serving.
Wine Pairing: Light White (Prosecco) — Light frittata pairs with sparkling wine