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Asparagus & Mushroom Frittata

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.

Nutrition Facts

1 wedge 130 calories, 8 g fat, 192 mg cholesterol, 240 mg sodium, 5 g carbohydrate and 9 g protein.


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