Some mornings it's just a whole wheat bagel and peanut butter, but when I have time I make a "whatever's in the 'fridge" frittata. Today's frittata: leftover low-fat ricotta, herbs from the garden and fresh asparagus. Every other bite is creamy ricotta with just enough herbs to compliment the asparagus.


1 tablespoon olive oil
1 clove garlic, minced
1/4 cup slivered onion
15 or so skinny stalks of fresh asparagus
1/4 cup low fat ricotta
1 tablespoon fresh herbs (I had basil, oregano and thyme)
6 eggs
1 tablespoon low fat milk (optional)
1/4 teaspoon salt
black pepper


Step 1
Preheat broiler.

Step 2
In an 8 inch skillet (one with a handle that can go in the oven), heat the olive oil over medium-high heat. Add garlic and onion and cook 2 minutes.

Step 3
Wash and cut the hard stem off of the asparagus and add them to the skillet. You can chop it into bite size pieces if you want. Cook about 6 minutes or until tender.

Step 4
While the asparagus is cooking, mix the ricotta with the herbs in a small bowl. Salt and pepper to taste and set aside.

Step 5
In another small bowl, whisk the eggs with the milk, 1/4 teaspoon salt and a dash of black pepper.

Step 6
Once the asparagus is tender, pour the beaten eggs into the skillet. Gently stir around to evenly distribute the onions and asparagus.

Step 7
Let the eggs start to set and add the ricotta in small dollups around the skillet.

Step 8
Cook the frittata on the stovetop for about 5 minutes or until the bottom is set.

Step 9
Place the skillet in the oven to broil the top of the frittata for about 3-4 minutes or until puffy and golden.

Step 10
Cut into wedges and serve with some toasted ciabatta bread.