Sprinkle with breadcrumbs, tapping out the excess.
Snap tough ends off asparagus.
Slice off the top 2 inches of the tips and reserve.
Photo: Antonis Achilleos
Cut the stalks into 1/2-inch-long slices.
Heat oil in a large nonstick skillet over medium-high heat.
Add water and the asparagus stalks to the skillet.
Season with salt and pepper.
Arrange the vegetables in an even layer in the prepared pan.
Whisk eggs and egg whites in a large bowl.
Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend.
Pour the egg mixture over the vegetables, gently shaking the pan to distribute.
Scatter the reserved asparagus tips over the top and sprinkle with Gruyere.
Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes.
Let stand for 5 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
