Wash the asparagus, cut off the woody ends and chop smaller. Wash the tomatoes, cut in half. Wash basil, shake dry, remove leaves. Grate the Gouda.
Whisk eggs and milk. Season with salt, pepper and a little nutmeg. Heat the oil in an ovenproof coated pan (with lid; approx. 24 cm Ø). Add asparagus, tomatoes, basil and ricotta in flakes.
Sprinkle Gouda over it. Pour egg milk over it. Leave to stand for about 15 minutes on a low heat with the lid on. Turn the frittata with the lid and fry for about 5 minutes in the open pan.