Asparagus frittata with ricotta and chives from Dinner: Changing the Game (page 160) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • ksg518 on May 24, 2023

    Agree with the other reviewers — this is fine but nothing special. I used local asparagus and handmade ricotta. I wouldn’t try this with basic grocery store ingredients.

  • ezwriternc on May 20, 2023

    This was ok. Nothing special. I used asparagus and zucchini. Just didn’t have a lot of flavor.

  • Emily Hope on March 29, 2017

    Of the recipes I've tried so far, this frittata has been my least favorite--although I did make one change, so I'm not sure the recipe is to blame entirely... I used about twice as much asparagus as she said (12 oz vs 6 oz), as we've got a couple of bunches we're trying to get through. In my 9-inch pan, it took longer for the frittata to set, and the middle never got "custardy", it was just still liquid while the outer edges were clearly cooked. In the end, I resorted to running it under the broiler for about a minutes, which did the trick, though the edges were still overcooked. The flavor was... fine. I usually put more stuff in my frittatas--some sauteed onion, some cheese, and this one is pretty plain. My bog-standard Lucerne ricotta from Safeway probably didn't help, either--I really wished it were goat cheese or something. On the plus side, super quick to put together. I served with a arugula, fennel, and radish salad with parmesan (a good match), and buttered whole wheat toast.

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