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Asparagus and Mushroom Frittata – vegetarian recipe
Stav Kogan

Asparagus and Mushroom Frittata

Elevate your morning with this stunning Asparagus and Mushroom Frittata. It's a vibrant, protein-packed dish where tender asparagus, earthy Portobello mushrooms, and sweet peppers are baked into a cloud of creamy ricotta and eggs. Incredibly simple to make yet elegant enough for
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings: 8 serving
Calories: 132
Ingredients Method Nutrition

Ingredients
  

  • 8 large eggs
  • 1/2 cup (125 g / 4.4 oz) ricotta cheese
  • 2 tbsp (30 ml) fresh lemon juice
  • 1/2 tsp (2.5 g / 0.09 oz) salt
  • 1/4 tsp (1.5 g / 0.05 oz) black pepper
  • 1 tbsp (15 ml) olive oil
  • 8 oz (225 g) asparagus spears, trimmed and cut into 2-inch pieces
  • 1 medium onion, sliced
  • 1/3 cup (50 g / 1.76 oz) sweet green pepper, diced
  • 3/4 cup (70 g / 2.47 oz) Portobello mushrooms, sliced
  • For a creamier texture, use full-fat ricotta cheese. The richness balances the earthy vegetables beautifully.
  • Feel free to add a handful of grated Parmesan or crumbled feta cheese to the egg mixture for an extra savory, salty kick.
  • This frittata is just as delicious at room temperature or cold, making it a perfect make-ahead option for lunches throughout the week.

Method
 

  1. Directions
  2. Preheat your oven to 300°F / 150°C.
  3. In a large bowl, whisk together the eggs, ricotta cheese, lemon juice, salt, and pepper until smooth and well combined.
  4. Heat the olive oil in a 10-inch oven-safe skillet (cast iron works perfectly) over medium heat.
  5. Add the sliced onion, green pepper, and mushrooms, and sauté for 5 minutes until they begin to soften.
  6. Add the cut asparagus pieces to the skillet and cook for an additional 3 minutes, stirring occasionally, until the asparagus is tender-crisp and bright green.
  7. Pour the egg mixture directly into the skillet over the cooked vegetables. Give it one gentle stir to distribute everything evenly.
  8. Transfer the entire skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is puffed and the center is just set.
  9. Carefully remove from the oven and let the frittata rest in the skillet for 5 minutes. This allows it to set fully, making it easier to slice.
  10. Cut into 8 wedges and serve warm.
  11. Don't overbake the frittata.
  12. Remove it from the oven when the center has a very slight jiggle; it will continue to cook with the residual heat from the skillet.

Nutrition

Calories: 132kcalCarbohydrates: 5.3gProtein: 9.3gFat: 8.2g

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