Asparagus-Mushroom Frittata

Name: Asparagus-Mushroom Frittata
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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes