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 favourite.” —Cindy Esposito, Bloomfield, New Jersey

Asparagus-Mushroom FrittataPhoto: Taste of Home
Servings Prep Time Cook Time
8servings 25minutes 20minutes
Servings Prep Time
8servings 25minutes
Cook Time
Portions: servings
Portions: servings
  1. 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.
  2. 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.
  3. Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Recipe Notes

Nutrition Facts
1 wedge: 130 calories, 8g fat (3g saturated fat), 192mg cholesterol, 240mg sodium, 5g carbohydrate (3g sugars, 1g fibre), 9g protein.

Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 fat.