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
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
Reviews
I already had cooked fresh asparagus to use in this recipe as well as mushrooms. I cut the onion up into really small pieces to add without cooking first. Having the ingredients cooked ahead of time made this so much faster to make. Turned out exactly like the picture.
Looks delicious! I must try!
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.
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.
Lovely frittata! I used button mushrooms instead of portobello but it's a beautiful dish! Thank you for your recipe!