Frittata is a delicious breakfast or brunch recipe and is even more tastier with mushrooms and asparagus. A colourful spring dish that can be served warm or cold.
Cuisine Preparation Time Serves Type
Italian 45 Minutes 8 Non-Veg.
8 big eggs
170 g cup Ricotta cheese
250 g frozen asparagus spears; thawed
1/4 cup Baby Portobello mushrooms; chopped
1/2 cup red or green pepper; chopped
1 big onion; sliced
2 tbsp Lemon juice
1 tbsp Azafran’s Extra Virgin Olive Oil Infuse with Organic Basil
1/2 tsp salt
1/4 tsp pepper
Heat the oven to 350°.
Whisk the eggs, ricotta cheese, lemon juice, salt and pepper.
Heat oil in a skillet, add the asparagus, onion, pepper and mushrooms. Cook until onion and pepper becomes tender.
Remove from heat. Keep a few spears aside. Cut the remaining into pieces and add them in the skillet. Stir in the eggs. Arrange the remaining asparagus over the eggs.
Bake uncovered for 20 to 25 minutes until the eggs are completely cooked. Let it cool and cut into wedges.
1 wedge 130 calories, 8 g fat, 192 mg cholesterol, 240 mg sodium, 5 g carbohydrate and 9 g protein.