Asparagus-Mushroom Frittata

Name: Asparagus-Mushroom Frittata
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings.
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

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

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.

Nutrition Facts

1 wedge: 130 calories, 8g fat (3g saturated fat), 192mg cholesterol, 240mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 fat.

Reviews

Click stars to rate

Average Rating:

SARAH

Jan 17, 2020

Thanks! It was helpful. I would like to help people out there through my experience. Being on a diet is pretty much difficult as I used to have these cravings for pizzas and sandwiches. So one fine day my friend suggested me this so called keto bread. It is a recipe guide by a nutritional biochemist, Kelley Herring. After going through her website: //*https://bit.ly/379hIZv*// , I have learnt that traditional bread produces certain compounds that trigger receptors in our brain causing pleasure whenever we consume cheese, pizza,etc. This, over a time causes cravings, eventually making it impossible to burn fat, which is the worst we can do to our body. Also that, gluten free products contain arsenic that lead to headaches, fatigue, brain fog, digestive issues, heart disease, cancer and diabetes. And then I got her guide and ended up baking grain free low carb bread and trust me, I never felt the need to cheat on my diet and the best thing is that the taste was all same. I have a healthy body now, in a shape I dreamt of. I would highly recommend you to go through her website, she is assuring 100% money-back guarantee.
Marlena

Mar 27, 2019

Looks delicious! I must try!
dancetaxi

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.
NH-rescue

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.
HomeChefColleen

Apr 9, 2016

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