Preheat your oven to 375 degrees F. This ensures your frittata cooks evenly and puffs up perfectly.
Separate the eggs; place the egg whites in a bowl of your electric mixer, and the egg yolks in a large mixing bowl. This separation is crucial for creating that airy soufflé texture.
To the bowl with the egg yolks, add a generous pinch of kosher salt and pepper. Also, mix in the sliced green onions, minced garlic, fresh herbs, and cheddar cheese. Whisk these ingredients together until they are well combined.
In your electric mixer, beat the egg whites until medium peaks form. This is where the magic happens; the egg whites will become fluffy and light.
Gently fold the beaten egg whites into the egg yolk mixture. Be careful not to whisk; you want to maintain the volume and airiness.
Heat unsalted butter in a 10-inch skillet over medium-low heat. Once the butter starts to develop brown bits at the bottom, it’s ready for the next step.
Pour in the frittata mixture into the skillet, using a spatula to smooth out the top. This ensures even cooking and a nice presentation.
Arrange the asparagus spears on top of the frittata mixture. Let it cook for about 5 minutes until the edges start to set, then turn off the heat. Don’t forget to sprinkle a pinch of salt and pepper over the asparagus for added flavor!
Transfer the skillet to the preheated oven. Bake the frittata for 15 to 18 minutes, or until it’s golden brown and puffed up. Check the center; it should be set and no longer jiggly.
While the frittata cools slightly, stir together the ricotta cheese with the lemon zest and a few cracks of black pepper. This mixture will add a lovely creamy topping.
Top the frittata with microgreens or additional asparagus for garnish, slice it up, and serve it with the ricotta cheese mixture. Enjoy your delicious creation!
