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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4.5 3 3
Publisher Photo
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.

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  • 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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dancetaxi User ID: 6009159 288019
Reviewed May. 20, 2018

"I was really looking forward to this recipe, but it was really liquidy.. I think from the frozen asparagus? I cooked it too.. so I'm not sure what else it could be from. Otherwise it was good, just took so long to cook and had to ladel out some of the liqued in the middle."

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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