Asparagus, Swiss, and Ricotta Frittata

Frittatas are impressive, yet ridiculously easy to make. Liquid egg replacement is stocked beside the eggs in most supermarkets.

Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 8 stalks fresh asparagus
  • 1 shallot, finely diced
  • 1 1⁄4 cups liquid egg replacement
  • 1⁄4 cup shredded Swiss cheese
  • 1 cup nonfat ricotta cheese
  • Freshly ground black pepper, to taste


  • Move rack to top of the oven and preheat to 450°F.
  • Trim the asparagus and cut into thirds. Steam the asparagus over high heat for 5 minutes.
  • Spray an ovenproof skillet with cooking oil. Place over medium heat, add shallot, and sauté for 2 minutes. Add liquid egg replacement to pan and remove from heat. Top with asparagus and Swiss. Dollop ricotta over top and season with freshly ground black pepper, to taste.
  • Place skillet on top rack in oven and bake for 10 minutes.
  • Remove from oven. Slide a heatproof spatula around and under frittata to loosen. Remove and cut into wedges. Serve immediately.