Asparagus-Mushroom Frittata Recipe

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Asparagus-Mushroom Frittata Recipe
Asparagus-Mushroom Frittata Recipe photo by Taste of Home
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Asparagus-Mushroom Frittata Recipe

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My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

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

Directions

Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender.
Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel.
Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Yield: 8 servings.
Originally published as Asparagus-Mushroom Frittata in Taste of Home April/May 2016, p21

Nutritional Facts

1 wedge: 135 calories, 8g fat (3g saturated fat), 192mg cholesterol, 239mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 fat.

  • 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
  1. Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender.
  2. Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel.
  3. Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Yield: 8 servings.
Originally published as Asparagus-Mushroom Frittata in Taste of Home April/May 2016, p21

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MY REVIEW
NH-rescue User ID: 4255840 249373
Reviewed Jun. 13, 2016

"Frittata is my new favorite egg dish - it cooks without needing constant attention!

We used a little less onion and a little more mushroom (creminis) as a matter of personal taste and added a little garlic."

MY REVIEW
HomeChefColleen User ID: 7305751 246838
Reviewed Apr. 9, 2016

"Lovely frittata! I used button mushrooms instead of portobello but it's a beautiful dish! Thank you for your recipe!"

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