ASPARAGUS-RICOTTA FRITTATA WITH PARMESAN

ASPARAGUS-RICOTTA FRITTATA WITH PARMESAN image

Yield 6 wedges

Number Of Ingredients 5

4 whole eggs plus 4 whites
1 cup part skim ricotta cheese
2 Tbs. olive oil
1 lb asparagus, hard stems removed, cut into 3/4 inch pieces
1/2 cup parmesan cheese

Steps:

Preheat oven to 300F. Whisk together eggs, egg whites and ricotta in medium bowl. Season with salt and pepper. Heat oil in large, ovenproff skillet over medium heat. Add asparagus and 2 Tbs. water and seaon with salt. Cover and cook 4 minutes or until asapagus has softened. Unccover, rais heat to medium high and cook 3 t 4 minutes more, or until liquid has evaporated and asparagus is crispy, stiring constantly. Reduce heat to medium. Pour egg mixture over asparagus. Cook 5 minutes, or until eggs begin to set around sides. Sprinkle Parmesean over top, and tranfer to over. Bake 15 minutes or until fritatta is set. Slide out of skillet and slice into 6 wedges.