Temps de cuisson: 30 minutes Portions: 8
1 lb fresh asparagus
1 yellow pepper
4 whole eggs
8 egg whites
1 1/2 cup part skim ricotta cheese
1/2 cup freshly grated romano or parmesan cheese
1/2 cup fresh flat-leaf parsley
Slice asparagus, pepper and zucchini into 1" pieces. Lightly coat a roasting pan with a little olive oil and add vegetables. Add a bit of salt and pepper to taste and roast at 400 degrees for about 15-20 minutes until just brown. Can hold overnight in the refrigerator once they cool to save time in the morning.
In a 12 inch oven-safe coated pan, saute minced shallots in a little olive oil just until transluscent. Chop the parsley finely and keep to add later. Add the roasted veggies to the pan and toss together. In another bowl, combine whole and egg whites and blend well. Add ricotta cheese, then grated romano or parmesan. Add parsley and salt and pepper to taste.
When veggies are warm through and combined, add the egg/cheese/parsley mixture to the pan and move the veggies around so the egg mixture coats the bottom and sides of pan as well as the vegetagles. Keep the heat on low-medium so the bottom does not burn but so that the fritatta will set. (About 10 minutes)
When just the center of the fritatta is still a little loose, put the pan into a 350 degree oven and allow it to continue to cook for another 10-15 minutes or until the top is set and has risen. Cool for 5 minutes, slice and serve!
I serve this with healthy, all natural chicken sausage and home baked Italian whole-wheat bread. And always a dish of fresh fruit to start. Enjoy!