An updated frittata recipe that is fluffier than the typical one. Not only do you get the creamy texture of a frittata, you get the fluffy souffle as well.
Heat the oven to 350 degree F.
Heat the oil in a large oven safe non-stick skillet, add the asparagus and saute, stirring often, until browned and tender.
While the asparagus cook, whisk together the eggs and ricotta cheese, season with salt and pepper. (Allow any ricotta "lumps" to remain, do not mix until smooth).
When the asparagus are tender, sprinkle the Parmesan cheese over the top, then add the eggs. Lower the heat and allow the eggs to set, gently lifting the bottom so the eggs drop to the bottom of the pan. Once the eggs are set, place in the oven and bake until the middle is firm to the touch. Place under the broiler for a few minutes to brown the top. Cut into wedges and serve.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.