Frittata de espárragos y ricotta

Ingredientes

• 8eggsAmount8Ingredienteggs
• 1/2 cupwhole milkAmount1/2 cupIngredientwhole milk, divided, divided
• 1 tspsaltAmount1 tspIngredientsalt
• 1/2 tsppepper
• 1 cupricotta cheeseAmount1 cupIngredientricotta cheese
• 1 tbspcanola oilAmount1 tbspIngredientcanola oil
• 1leekAmount1Ingredientleek, chopped, chopped
• 10asparagusAmount10Ingredientasparagus spears, cut diagonally spears, cut diagonally
• 1 tbspbutterAmount1 tbspIngredientbutter

Preparación

1. 1

   Preheat the oven to 350 degrees F. In a medium bowl, beat together the eggs, ¼ cup of milk, salt, and pepper. In a small bowl, stir together the remaining ¼ cup of milk and ricotta cheeseAmount1 cupIngredientricotta cheese.

2. 2

   In a large oven-safe skillet over medium heat, warm the oil. Add the leeks and asparagusAmount10Ingredientasparagus spears, cut diagonally, cook for about 4 minutes, until the leeks begin to soften. Transfer to a plate.

3. 3

   In the same skillet, melt the butter, pour in the egg mixture and cook about 2 minutes, until eggs begin to set. Swirl the ricotta cheeseAmount1 cupIngredientricotta cheese mixture over the eggs and add the vegetables on top. Bake about 10-15 minutes, until fully set. Set oven to broil on high for 5 minutes or until the frittata becomes golden brown on top.