ASPARAGUS-MUSHROOM FRITTATA

Asparagus-Mushroom Frittata image

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

Categories Breakfast Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 10

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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

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