Name: Asparagus-Mushroom Frittata
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 8 large eggs -; 1/2 cup whole-milk ricotta cheese -; 2 tablespoons lemon juice -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 1 tablespoon olive oil -; 1 package (8 ounces) frozen asparagus spears, thawed -; 1 large onion, halved and thinly sliced -; 1/2 cup finely chopped sweet red or green pepper -; 1/4 cup sliced baby portobello mushrooms -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus-Mushroom Frittata

1. 8 large eggs -

2. 1/2 cup whole-milk ricotta cheese -

3. 2 tablespoons lemon juice -

4. 1/2 teaspoon salt -

5. 1/4 teaspoon pepper -

6. 1 tablespoon olive oil -

7. 1 package (8 ounces) frozen asparagus spears, thawed -

8. 1 large onion, halved and thinly sliced -

9. 1/2 cup finely chopped sweet red or green pepper -

10. 1/4 cup sliced baby portobello mushrooms -

How to cook deliciously - Asparagus-Mushroom Frittata

1. Stage

Preheat the oven to 350°F. In a large bowl, whisk together the eggs, ricotta cheese, lemon juice, salt and pepper until well combined. Set aside.

2. Stage

In a 10-inch ovenproof skillet, heat the oil over medium heat. Add the asparagus, onion, bell pepper and mushrooms. Cook while stirring until the onion and pepper are tender, six to eight minutes. Remove the skillet from heat. Carefully remove the asparagus from the skillet. Reserve eight asparagus spears, and cut the remaining asparagus spears into 2-inch pieces. Return the cut asparagus pieces to the skillet.

3. Stage

Pour the egg mixture into the skillet with the vegetables, and give everything a quick stir. Arrange the reserved asparagus spears over the frittata to resemble the spokes of a wheel.

4. Stage

Bake, uncovered, until the eggs are completely set, 20 to 25 minutes. Let stand for five minutes. Cut the frittata into wedges.