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
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Reviews
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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.
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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.
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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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