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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. 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.
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