Asparagus Mushroom Frittata
A hassle-free alternative to the traditional omelet, Italian frittatas are great for breakfast, lunch or a light dinner.
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. Cut remaining asparagus into thirds and return to skillet.
- In a separate bowl, beat together eggs, ricotta cheese, lemon juice, dill weed, salt and pepper until blended. Pour over vegetables, but don't stir. Reduce heat to low. Cover and cook until eggs are almost set, about 7 minutes. Preheat broiler while eggs cook.
- Remove pan from heat, uncover, and arrange reserved asparagus in a spoke-fashion over eggs. Place reserved mushroom slices between asparagus.
- Broil 6 inches from heat until eggs are set and starting to brown, about 3 minutes. Cut into wedges to serve.
Makes 4 servings.