Main Italian

Asparagus and ricotta baked frittata tart

Name: Asparagus and ricotta baked frittata tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: /italian
Ingredients: 2 bunches baby asparagus, trimmed; 8 eggs; 1/3 cup (80ml) milk; 75g grated parmesan; 400g ricotta; 1 tbs thyme leaves, chopped; 250g baby truss tomatoes or cherry tomatoes; 2 tbs extra virgin olive oil; Micro rocket to serve (optional)

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Asparagus and ricotta baked frittata tart

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by Silvia Colloca

Cook and author

Oct 10, 2016

"A pretty, meat-free dish that is super-easy to make" - Silvia Colloca.

2 bunches baby asparagus, trimmed
8 eggs
1/3 cup (80ml) milk
75g grated parmesan
400g ricotta
1 tbs thyme leaves, chopped
250g baby truss tomatoes or cherry tomatoes
2 tbs extra virgin olive oil
Micro rocket to serve (optional)

Method

1.

Preheat oven to 200°C. Grease and line a 20x30cm lamington pan with baking paper.
2.

Bring a saucepan of water to the boil. Add the asparagus and cook for 1 minute then drain and rinse under cold water.
3.

Combine eggs, milk, parmesan, ricotta, half the thyme and season. Pour into tin and top with asparagus. Bake 25 minutes or until risen and cooked through.
4.

Place the tomatoes on a tray lined with baking paper, drizzle with oil then scatter with remaining thyme. Season and roast on the shelf under the frittata.
5.

Serve frittata with tomatoes and micro rocket.