Bring a small pot of water to a boil. Add chopped asparagus and cook for two minutes. Once tender strain.
Add oil to non stick sauté pan and on low heat cook shallots for 2 minutes. Add garlic and sauté for another minute. Add tender asparagus and cook for 2 minutes.
Remove and place in bowl.
In a separate bowl whisk eggs, milk, ricotta cheese and cheddar cheese.
Spray nonstick pan with canola spray. Carefully add egg mixture into nonstick pan and the asparagus mixture let cook on low for 5 minutes on stove top.
Transfer to oven and bake for 8-10 minutes or until lightly golden on top.
Using spatula remove frittata onto plate and enjoy!
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