Ingredients
Method
1.Preheat oven to 220°C/425°F.
2.Trim asparagus; cut tomatoes in half.
3.Whisk eggs, milk and cheese in large jug; season.
4.Heat an oiled 17cm (6¾-inch) ovenproof frying pan. Add egg mixture to pan; scrape edges inward for about 3 minutes. Top with basil, ricotta, asparagus and tomatoes. Cook frittata, over medium heat, about 2 minutes or until base and edges are set. Transfer pan to oven; bake frittata, uncovered, about 15 minutes, or until set and browned lightly. Stand 5 minutes.
5.Slide frittata onto a serving plate; cut into 8 pieces.
You need a frying pan with a heatproof handle for this recipe. If the handle of your pan is not heatproof, wrap it in 2 layers of foil. Frittata can be eaten hot, warm or at room temperature.
Note
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