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.

Originally published as Cindy's Mediterranean Asparagus Mushroom Frittata in Taste of Home April/May 2016

Reviews

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Average Rating:

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!