Asparagus Mushroom Frittata


A hassle-free alternative to the traditional omelet, Italian frittatas are great for breakfast, lunch or a light dinner. Asparagus Mushroom Frittata 1 tablespoon olive oil 1 (10-ounce) package frozen asparagus spears, thawed 1 cup sliced trimmed mushrooms 1 cup thinly sliced, peeled onion 8 large eggs 1/2 cup ricotta cheese 2 tablespoons lemon juice 1/2 teaspoon dried dill weed 1/2 teaspoon salt 1/4 teaspoon ground black pepper


Heat Oil In A Large, Oven-safe Skillet Over Medium Heat. Add Asparagus, Mushrooms And Onions. Cover And Cook Until Onion Is Tender, But Not Brown, About 5 Minutes; Remove From Heat. Set Aside 8 Asparagus Spears And 8 Mushroom Slices.

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