3 tablespoons extra virgin olive oil
1 small onion, very thinly sliced
2 teaspoons grated fresh ginger
2 cloves garlic, minced
3∕4 pound asparagus, cut into 1∕2-inch pieces, ends discarded
1 red bell pepper, top removed and seeds scraped and discarded, cut into 1∕2-inch pieces
9 large eggs
3∕4 cup ricotta cheese
Freshly ground black pepper to taste
1 teaspoon sea salt
1 cup tomato salsa (optional garnish)
1. Preheat oven to 325° F. Over medium heat in a medium oven-proof skillet, heat 2 tablespoons of olive oil until shimmering. Cook the onion, ginger and garlic, stirring constantly until just fragrant, about 1 minute. Add asparagus and red bell pepper and cook, stirring occasionally, until asparagus is tender, about 5 minutes.
2. In a large bowl, gently beat eggs with ricotta until fully combined.
3. Remove about 1∕2 cup of asparagus and 1∕2 cup of red bell pepper from the skillet. Make sure the remaining asparagus, bell pepper, garlic and ginger are spread evenly in the skillet, then pour in the egg-ricotta mixture and season with freshly ground black pepper to taste, and salt. Cook until edges are set, about 2 minutes. Spread the reserved asparagus and red bell pepper pieces over the top of the frittata.
4. Transfer skillet to the oven and bake until firm, about 25 minutes. Garnish with remaining tablespoon of olive oil and tomato salsa, if desired.
Serves 6. Per serving: 245 calories, 19 g fat (6 g saturated), 14 g protein, 6 g carbohydrates, 1 g fiber, 399 mg sodium.