Want to Make the Fluffiest Frittata Ever? Here's How!

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!

Ricotta-Chive Frittata

Related: Fast, One-Pot Meal Ideas To Feed the Whole Family

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

Related: 35 Beyond Delicious No-Bake Dessert Recipes

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.

[video] Watch Sarah Carey Make This Frittata

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