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Categories:Viewed: 32 - Published at: 7 years ago
Ingredients
- 1 bunch asparagus, cut into 1 1/2-inch lengths
- 8 large eggs, at room temperature
- 1/4 cup grated parmesan
- 3/4 cup fresh ricotta
- 2 cups baby arugula, coarsely shredded
- 2 tbsp chopped basil
- None None Mixed green salad, to serve
Method
- Preheat oven to 375°F. Grease and line an 8-inch round pan with parchment. Blanch asparagus in a saucepan of boiling water for 30 seconds or until bright green and tender-crisp. Rinse under cold running water, drain well.
- Whisk eggs, parmesan and two-thirds of the ricotta in a large bowl until combined. Stir in arugula, basil and asparagus. Season.
- Pour egg mixture into prepared pan. Dollop remaining ricotta across the top. Bake for 20 minutes or until set. Serve with salad.
