Asparagus Mushroom Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is awesome. Bursting with flavors and so elegant in appearance. Serve with pride, your guests will love it. Yummers. Ingredients:
1 tablespoon olive oil |
10 ounce package frozen asparagus spears thawed |
1 cup sliced trimmed mushrooms |
1 cup thinly sliced peeled onion |
8 eggs |
1/2 cup ricotta cheese |
2 tablespoons lemon juice |
1/2 teaspoon dried dill weed |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in large oven safe skillet over medium heat then add asparagus, mushrooms and onions.
2. Cover and cook until onion is tender but not brown about 5 minutes then remove from heat.
3. Set aside 8 asparagus spears and 8 mushroom slices.
4. Cut remaining asparagus into thirds and return to skillet.
5. Beat eggs, ricotta, lemon juice, dill, salt and pepper until blended.
6. Pour over vegetables but do not stir then reduce heat to low.
7. Cover and cook until eggs are almost set about 7 minutes.
8. Preheat broiler while eggs cook.
9. Remove pan from heat then uncover and arrange reserved asparagus in spoke-fashion over eggs.
10. Place reserved mushroom slices between asparagus and broil 6 inches from heat for 3 minutes.
11. Cut into wedges to serve.
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