Ricotta Frittata with Asparagus and Smoked Salmon
- Number of Servings: 8
Ingredients
* 1 lb thin asparagus - break off tough ends * 1 medium onion, diced * 1 tablespoon unsalted butter * 12 extra-large eggs * 1 cup half and half * 4 ounces part-skim Ricotta cheese * 1/2 pound smoked salmon, chopped * 3 scallions, chopped, white and light green parts * 3 tablespoons chopped fresh dill * 1 teaspoon kosher salt * 1/2 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.
Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
In a large bowl, beat the eggs. Add the half and half, chopped asparagus, ricotta, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user JANELLE86.
Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
In a large bowl, beat the eggs. Add the half and half, chopped asparagus, ricotta, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user JANELLE86.
Nutritional Info Amount Per Serving
- Calories: 249.3
- Total Fat: 16.1 g
- Cholesterol: 395.7 mg
- Sodium: 709.0 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.3 g
- Protein: 20.0 g
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