ASPARAGUS-MUSHROOM FRITTATA
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
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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 : Calories 130 calories, Fat 8g fat (3g saturated fat), Cholesterol 192mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Arjun BK
[email protected]This frittata is a great make-ahead breakfast or lunch. I often make it on the weekend and then reheat it throughout the week.
Imange Zicina
[email protected]I've made this frittata several times, and it's always a hit with my family and friends.
Paka Bm
[email protected]This frittata is a great way to use up leftover vegetables. I often add whatever vegetables I have on hand, and it always turns out delicious.
Jayz Edge
[email protected]I followed the recipe exactly, but my frittata didn't turn out as well as I hoped. It was a bit dry and overcooked.
Mukose Azedi
[email protected]This frittata was a bit too bland for my taste. I would recommend adding some more herbs or spices to the recipe.
Daniel Valdez
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this frittata. The asparagus and cheese balanced out the flavor of the mushrooms perfectly.
Bipin Dangi
[email protected]This is a great recipe for a quick and easy meal. I often make it for breakfast or lunch.
gabriel render
[email protected]I love this frittata! It's so versatile, and I can always find something to add to it. I've made it with spinach, sun-dried tomatoes, and even leftover roasted potatoes.
Elmer Carbajal
[email protected]This frittata was easy to make and turned out great! I added a little bit of goat cheese to the top, and it was delicious.
Yasra Saher
[email protected]I've made this frittata several times now, and it's always a hit. It's a great way to use up leftover vegetables, and it's also a healthy and satisfying meal.
Pele Royal
[email protected]This frittata was delicious! I used a variety of mushrooms, including shiitake, oyster, and cremini, and they all worked well. The asparagus was also perfectly cooked, and the overall flavor was savory and satisfying.