Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serving: 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)
Directions:
1. Preheat your oven at one hundred and fifty degrees Celsius. Combine ricotta cheese, eggs, pepper, lemon juice, and salt in a bowl. Heat oil in an iron skillet. Add onion, asparagus, mushrooms, and red pepper. Cook for eight minutes. Remove the asparagus from the skillet.
2. Cut the spears of asparagus into pieces of two-inch. Return the spears to the skillet. Add the mixture of eggs. Bake in the oven for twenty minutes. Let the frittata sit for five minutes.
3. Cut the frittata into wedges. Serve warm.
Nutrition:
132.2 Calories
9.3g Protein
8.2g Fat
