Baked Asparagus And Cheese Frittata

• 2 tablespoons breadcrumbs, fine dry
• 1 lb thin asparagus
• 1 1/2 teaspoons extra virgin olive oil
• 1 cup onion, diced
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon salt, divided
• 1/2 cup water
• fresh ground pepper, to taste
• 4 large eggs
• 2 large egg whites
• 1 cup part-skim ricotta cheese
• 1 tablespoon chopped fresh parsley
• 1/2 cup shredded gruyere cheese

1. Preheat oven to 325 degrees. Coat a 10-inch pie pan w/cooking spray.
2. Sprinkle w/breadcrumbs, tapping out the excess.
3. Snap tough ends off asparagus.
4. Slice off the top 2 inches of the tips and reserve.
5. Cut the stalks into 1/2 inch slices.
6. Heat oil in a large nonstick skillet over medium-high heat.
7. Add onions, bell pepper, garlic and 1/4 teaspoon salt; stir, cook until just softened.
8. Add water and the asparagus stalks to the skillet.
9. Cook, stirring until the asparagus is tender and the liquid has evaporated, about 5 minutes (the mixture should be very dry).
10. Season with salt and pepper.
11. Arrange the vegetables in an even layer in the prepared pan.
12. Whisk eggs and egg whites in a medium size bowl.
13. Add ricotta, parsley, 1/4 teaspoon salt and pepper; whisk to blend.
14. Pour the egg mixture over the vegetables, gently shaking the pan to distribute.
15. Scatter the reserved asparagus tips over the top; sprinkle with Gruyere.
16. Bake at 325 degrees for 35 minutes (until knife comes out clean).
17. Let stand for 5 minutes before serving.

breadcrumbs, thin asparagus, extra virgin olive oil, onion, red bell pepper, garlic, salt, water, fresh ground pepper, eggs, egg whites, ricotta cheese, parsley, gruyere cheese

Taken from www.food.com/recipe/baked-asparagus-and-cheese-frittata-368848 (may not work)