Mushroom and Asparagus Frittata

Mushroom and Asparagus Frittata

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Servings: 8

Ingredients:

  • 8 large eggs
  • 1/2 cup of ricotta cheese
  • 2 tbsps. of lemon juice
  • 1/2 tsp. of salt
  • 1/4 tsp. of pepper
  • 1 tbsp. of olive oil
  • 8 ounces of asparagus spears
  • 1 onion (sliced)
  • 1/3 cup of sweet green pepper
  • 3/4 cup of Portobello mushrooms (sliced)

Kitchen Equipment:

  • oven
  • iron skillet

Directions:

  1. Preheat your oven at one hundred and fifty degrees Celsius.
  2. Mix ricotta cheese, eggs, pepper, lemon juice, and salt in a bowl.
  3. Heat oil in an iron skillet.
  4. Add onion, asparagus, mushrooms, and red pepper.
  5. Cook for eight minutes.
  6. Remove the asparagus from the skillet.
  7. Cut the spears of asparagus into pieces of 2-inch.
  8. Return the spears to the skillet.
  9. Add the mixture of eggs.
  10. Bake for 20 minutes.
  11. Sit the frittata for about 5 minutes.
  12. Cut the frittata into wedges. Serve warm.

Nutrition:

Calories: 132.2 – Protein: 9.3g – Fat: 8.2g

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