This Asparagus-Mushroom Frittata is delicious and healthy for any mealtime. With healthy fats and protein, it's low in carbs and gluten-free. Cut into wedges and take the leftovers with you to work or school for an enjoyable lunch while saving money. Trust me, this recipe is better than cafeteria food.
Recipe instructions Asparagus-Mushroom Frittata
Preheat the oven to 350 degrees F (180 degrees C).
In a big bowl, mix together the eggs, ricotta, lemon juice, salt, and pepper.
Heat the oil in an oven-safe 10-inch pan over medium heat. Put in the whole asparagus spears, onions, peppers, and mushrooms. Stir and cook for 6-8 minutes until the onions and peppers become tender.
Turn off the heat and take out the asparagus from the pan. Set aside eight asparagus spears. Cut the rest of the asparagus into small pieces of two inches length. Put the cut asparagus back in the pan and pour in the beaten eggs. Place the eight reserved asparagus spears as spokes on top of the eggs.
Bake the dish in an uncovered pan for 20-25 minutes or until the eggs are fully set. Let the dish cool for five minutes, then slice into wedges and serve.
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