Superior. Distinct. Special.

Asparagus Frittata


  • 2 Tbsp. Butter
  • 1 Bunch (1lb) of Thin Asparagus Spears, Cut into 1 in. Pieces
  • 1 Cup Sliced White Mushrooms
  • 1/2 Tsp. Salt
  • 6 Extra Large Eggs
  • 1 Cup Skim Milk Ricotta Cheese
  • 3 Green Onions, Chopped
  • ¼ Cup Grated Parmesan Cheese
  • 10 In. Cast Iron Skillet


  1. Sauté asparagus in butter until tender. Set aside.
  2. Sauté mushrooms in butter until browned. Set aside with asparagus.
  3. In a large bowl, beat the eggs and ricotta cheese together, stir in the green onion and salt.
  4. Pour the egg mixture into the same skillet you used to cook the asparagus and mushrooms and make sure the pan is very well greased.
  5. Add the asparagus and mushrooms to the eggs.
  6. Cook over medium heat until the eggs set but they are still runny on top (4-5 minutes). While cooking, pre-heat oven broiler.
  7. Sprinkle the eggs with the Parmesan cheese and put in the oven on broil until the eggs are set and slightly browned (about 7 minutes).
  8. Remove the pan from the oven, cut into wedges, and serve!