Asparagus, tomato, ricotta and basil frittata

This colourful, veggie-packed frittata is delicious hot or cold at any time of the day.

  • 20 mins cooking
  • Serves 8
  • Print


Asparagus, tomato, ricotta and basil frittata
  • 170 gram (5½ ounces) asparagus
  • 200 gram (6½ ounces) mini roma tomatoes
  • 8 eggs
  • 1/4 cup (60ml) milk
  • 1/3 cup (40g) coarsely grated cheddar cheese
  • 1/4 cup small fresh basil leaves
  • 100 gram (3 ounces) firm ricotta


Asparagus, tomato, ricotta and basil frittata
  • 1
    Preheat oven to 220°C/425°F.
  • 2
    Trim asparagus; cut tomatoes in half.
  • 3
    Whisk eggs, milk and cheese in large jug; season.
  • 4
    Heat an oiled 17cm (6¾-inch) ovenproof frying pan. Add egg mixture to pan; scrape edges inward for about 3 minutes. Top with basil, ricotta, asparagus and tomatoes. Cook frittata, over medium heat, about 2 minutes or until base and edges are set. Transfer pan to oven; bake frittata, uncovered, about 15 minutes, or until set and browned lightly. Stand 5 minutes.
  • 5
    Slide frittata onto a serving plate; cut into 8 pieces.


You need a frying pan with a heatproof handle for this recipe. If the handle of your pan is not heatproof, wrap it in 2 layers of foil. Frittata can be eaten hot, warm or at room temperature.

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