Think eggs are only for breakfast? It's time to reconsider! Frittatas bake up quickly and taste great at room temperature, making them an elegant and easy choice for a make-ahead meal. Today, we've added ricotta cheese and chives for an incredibly fresh meal. Just cut it into wedges and serve with a light salad at your next picnic -- it will surprise and delight everyone at your table!
1 tablespoon extra-virgin olive oil, plus more for drizzling
8 large eggs, lightly beaten
1/3 cup chopped chives
Coarse salt and ground pepper
1/2 cup ricotta
1 bunch asparagus (about 1 pound), trimmed
1. Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add eggs and chives, season with salt and pepper, and stir to combine. Dollop ricotta over the top. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 12 minutes. Invert or slide frittata onto a plate or cutting board. Serve warm or at room temperature.
2. Meanwhile, in a large skillet over high, bring 1 inch of salted water to a boil. Add asparagus and cook until bright green and tender, 2 to 4 minutes. Cut frittata into wedges and serve with asparagus.
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