Ingredients

• 2 tablespoon fine dry breadcrumbs
• 1 pound thin asparagus
• 1 1/2 teaspoons extra-virgin olive oil
• 2 onions, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt, divided
• 1/2 cup water
• Freshly ground pepper, to taste
• 4 large eggs
• 2 large egg whites
• 1 cup part-skim ricotta cheese
• 1 tablespoon chopped fresh parsley
• 1/2 cup shredded Gruyère cheese

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Cooking Directions

Step 1

Preheat oven to 325°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.

Step 2

Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.

Step 3

Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.

Step 4

Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes (the mixture should be very dry). Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.

Step 5

Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Gruyère.

Step 6

Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.