Published: by Absolutely Recipes, in the recipes category.

Asparagus & Mushroom Frittata Recipe.

Ingredients:

8 large eggs
1/2 cup whole-milk ricotta cheese
2 TBSPs lemon juice
1/2 TSP salt
1/4 TSP pepper
1 TBSP 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

Recipe Instructions:

Preheat oven to 350 degrees.
In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper.
In a 10" 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" 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.

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