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Ricotta and Asparagus Frittata

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This Ricotta and Asparagus Frittata is made with 12 eggs and cottage cheese for an extra boost of protein. It is made in a 9×13 pan and baked in the oven and is the perfect breakfast meal prep or to feed a crowd! It is made with only whole, real food ingredients and is a healthy breakfast recipe the whole family will love!

Slice of frittata on a plate next to 9 x 13 dish with frittata

This Ricotta and Asparagus Frittata is easy to make and is a beautiful spring breakfast! It is really pretty with the long asparagus and dollops of ricotta, so it makes the perfect addition to brunch, or for a special occasion such as Easter or Mother’s Day. It has a few prep steps but then bakes in the oven for 30 minutes for an easy and healthy breakfast. 

The dollops of frittata add a yummy creaminess to the eggs. As my husband says “I love ricotta a lotta” and it is really good in this recipe! Adding the dollops rather than mixing it into the egg mixture really brings out the creaminess and flavor of the ricotta!

I like to make this recipe as meal prep so that we have a healthy and easy breakfast to just grab and reheat out of the fridge. I have also made this Ricotta and Asparagus Frittata for Easter. It was easy to make before everyone came over for Easter Brunch and then pop it in the oven. It was large enough to feed the family and it was a huge hit!

Why use cottage cheese in a frittata?

I know it may sound really weird to use cottage cheese in eggs, but hear me out. When you blend up the cottage cheese, it adds moisture and creaminess to the eggs and gives it more of a “custard” feel, rather than just baked eggs. It also boosts up the protein in the frittata, adding an extra 5 grams of protein per serving. 

Good Culture cottage cheese next to eggs and asparagus

Choosing cottage cheese from the store

Did you know that many brands of cottage cheese use gums, and emulisifers like carrageenan? They also tend to add preservatives and natural flavors. These additives are used to maintain freshness and shelf life, but not good for our health! Unfortunately, dairy products are big culprits for hidden processed ingredients! 

My favorite brand of cottage cheese is Good Culture. They do not add any of the weird processed stuff! 

To learn more about reading ingredients and choosing brands that are not processed and use real food ingredients, check out my Guide to Clean Eating

Good Culture Cottage Cheese

Prep the asparagus

The ends of the asparagus tend to be a “woody” texture, so it is best to cut them off. To do this, take one asparagus stalk and snap it in half. Wherever the stalk naturally snaps is about where the woody parts end and the tender part begins! Then, set it next to the rest of the bundle and cut off the ends in the same spot. 

Slice of ricotta and asparagus frittata on a white plate

How to blanch asparagus 

Cooking your asparagus ahead of time ensures that the asparagus is cooked through. Otherwise, you run the risk of the asparagus being a little too al dente. Additionally, veggies release water when they are cooked, so if they are not precooked ahead of time, the additional water in the frittata could mess up the texture and cooking process. This goes for all veggies when making a frittata! (Which is why the onions and garlic are precooked too)

Blanching is a cooking method where you cook a fruit or vegetable in boiling water for a brief time and then “shock it” by adding it to ice water. The shock stops the cooking process. This will soften the asparagus and also bring out the bright green hue. 

Step 1: Bring a pot of water to a boil. I like to use a large skillet with deep sides so that I can add the asparagus in without cutting it and giving it room to fully submerge. 

Step 2: Add the asparagus to the boiling water for 3 minutes. 

Step 3: After the time is up, add the asparagus to a bowl of ice water. I like to use a casserole dish because it is flat and easily fits the asparagus fully submerged. 

Step 4: Let the asparagus cool down and then remove it from the water. 

Ingredients for Ricotta and Asparagus Frittata

Ingredients for the Ricotta and Asparagus Frittata

Asparagus- Use 1 bundle or approximately 1 pound of asparagus, it doesn’t have to be exact! Cut the woody ends off the end of the asparagus and I like the leave the asparagus as long stalks. If you want, you can cut it into smaller pieces. I prefer to use thinner asparagus because they tend to be more tender. 

Ricotta- The frittata has dollops of ricotta which gives a really creamy and yummy flavor. 

Eggs – Couldn’t be a frittata without eggs! 

Milk – I use whole milk, but you can use your preference. 

Cottage cheese – This gives the frittata a great texture and boosts up the protein content too! 

Avocado oil – Used to cook the onions and garlic

Onion- Diced, yellow onion. 

Garlic- minced 

Salt & pepper  

Close up on Asparagus Frittata on a white plate

How to make the Ricotta and Asparagus Frittata 

Preheat oven to 400 degrees

In a medium skillet, add the avocado oil and heat on medium heat. Add diced onions and cook until onions are soft and translucent. I like to cook them until they are starting to turn brown and caramelize for a sweeter flavor. Then, add in the minced garlic and cook fragrant. Remove from heat and set aside. 

Asparagus in boiling water

Next, you will blanch the asparagus To do this, add the asparagus to boiling water and cook for 3 minutes. Make sure to use a vessel that is big enough! I like to use a large frying pan with deep sides so I can fit the whole asparagus stalk without cutting it in half. 

Asparagus in ice bath

After boiling, pull the asparagus out of the boiling water and immediately add it to a bowl of ice water to stop the cooking process. Set the asparagus aside. 

Add the cottage cheese and milk to a blender and blend until the mixture is smooth.

bowl of eggs and cottage cheese mixture with a whisk

Then you can either add eggs to the blender and blend to combine, or add eggs and cottage cheese mixture to a bowl and whisk together. Add in the salt and pepper.

Blanched asparagus and onions in 9 x 13 pan

Take a greased 9×13 pan and add asparagus in a layer on the bottom of the pan. Sprinkle the cooked onions on top.

Uncooked Frittata with asparagus, onions and egg mixture

Next, pour the egg mixture on top. 

Raw ricotta and asparagus frittata

Take the ricotta and add 8 heaping 1 tablespoon dollops on top of the uncooked frittata. 

Add the frittata to the oven and bake for 25-30 minutes or until the center is set and no longer jiggly. 

Ricotta and Asparagus Frittata close up shot

Cut into 6 slices and enjoy! 

How to store the Frittata

I love to just pop a lid on the 9×13 pan and store it in the fridge. I love this Pyrex 9×13 pan for that exact reason! Otherwise, store in an airtight container and keep in the fridge. The frittata is good for 3-4 days if properly stored so you can enjoy a few days in a row!

More Breakfast recipes from Nourished with Jessica

See all breakfast recipes here!

Slice of frittata on a plate next to 9 x 13 dish with frittata

Ricotta and Asparagus Frittata

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 1 lb asparagus- trimmed
  • ¾ cup ricotta
  • 12 eggs
  • ¼ cup milk
  • 1 cup cottage cheese
  • 1 tbsp avocado oil
  • 1 onion- diced
  • 1 clove of garlic- minced
  • 1 tsp salt
  • ¼ tsp pepper

Instructions

  1. Preheat oven to 400 degrees
  2. In a medium skillet, add 1 tbsp of avocado oil and heat on medium heat. Add diced onions and cook until onions are soft and translucent. About 6-8 minutes. Add in the minced garlic and cook another 2-3 minutes, until fragrant. Remove from heat and set aside. 
  3. Blanch the asparagus- to blanch the asparagus add to boiling water and cook for 3 minutes. I like to use a large frying pan with deep sides so I can fit the whole asparagus stalk without cutting it in half. After boiling, pull the asparagus out of the boiling water and immediately add it to a bowl of ice water. Set aside. 
  4. Add the cottage cheese and milk to a blender and blend until smooth. 
  5. Either add eggs to the blender and blend to combine, or add eggs and cottage cheese mixture to a bowl and whisk together. Add in salt and pepper.
  6. Take a greased 9x13 pan and add asparagus in a layer on the bottom of the pan. Sprinkle the cooked onions on top and then cover with the egg mixture.
  7. Take the ricotta and add 8 heaping 1 tablespoon dollops on top of the uncooked frittata. 
  8. Add the frittata to the oven and bake for 25-30 minutes or until the center is set and no longer jiggly. 
  9. Cut into 6 slices and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 389mgSodium: 708mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 23g

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