Another seasonal winner from our friends at Edible Boston.
Ingredients:
1 bunch asparagus, chopped into 1-inch pieces
8 ounces (about 1½ cups) cherry tomatoes, halved
2 tablespoons olive oil
1½ teaspoons kosher salt, plus more to taste
freshly ground black pepper, to taste
butter, for the baking dish
12 eggs
½ cup chopped flat-leaf parsley
1½ cups ricotta
Preheat oven to 500ºF (convection, if you have it). Place the asparagus and cherry tomatoes on a rimmed sheet pan and toss with 2 tablespoons olive oil. Season with salt and pepper and roast for 5 minutes. Set aside.
Lower the oven temperature to 350º. Butter a 9-inch by 12-inch oven-safe baking dish or a 12-inch cast-iron skillet. Whisk the eggs, parsley, 1 cup ricotta and 1½ teaspoons salt in a large bowl. Pour the mixture into the prepared dish or skillet. Use a slotted spoon or fish spatula to scoop up the roasted vegetables without too much of their liquid and scatter them evenly over the egg mixture. Distribute the remaining ½ cup ricotta over top. Bake for 30 minutes, or until slightly puffed and golden around the edges. Let the frittata cool for at least 10 minutes before serving.
