Ricotta and Asparagus Frittata (with Cottage Cheese)

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 simple ingredients and is a healthy breakfast recipe the whole family will love!

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! 

This is a great recipe for meal prep to 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!

Tools to make this Ricotta Asparagus Frittata recipe

9×13 pan– I like to use a 9×13 pan to make this recipe because the asparagus fits perfectly lengthwise in the pan. You can also use a cast-iron skillet, but you will likely need to cut the asparagus in half to make them fit. Keep in mind that the cooking time could vary if you choose to use a cast iron pan instead of a 9×13 baking dish. 

Ingredients for the Ricotta and Asparagus Frittata

• Bunch of Asparagus- Use 1 bundle or approximately 1 pound of fresh asparagus, it doesn’t have to be exact! Cut the tough 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. 
• Large 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 – You could also use olive oil instead. 
• Onion- Diced, yellow onion. 
• Garlic- minced 
• Salt & black pepper  

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 is also a great way to boost up the protein in the frittata, adding an extra 5 grams of protein per serving. I also use cottage cheese to boost protein in my Broccoli and Cheddar Frittata. 

Choosing cottage cheese from the store

Did you know that many brands of cottage cheese you find at the grocery store use gums, and emulsifiers 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 are a great option because they do not add any of the weird processed stuff. 

How to prep 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. 

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. 

How to make the Ricotta and Asparagus Frittata 

Preheat oven to 400 degrees

Add a skillet to the stove top and heat on medium heat and then add the oil. 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. Or if you only want a quick sauté, that works too! Then, add in the minced garlic and cook fragrant. Remove from heat and set aside. 

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

Take a greased 9×13 pan and add asparagus in a single layer on the bottom of the pan. Sprinkle the cooked onions over the asparagus. Next, pour eggs over top. 

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

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

If desired, top with fresh herbs such as chives or freshly grated parmesan cheese. 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!