Asparagus Mushroom Frittata

[Guest guest]

Asparagus Mushroom Frittata

 

1 tablespoon olive oil

1 10 oz. 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

 

Heat oil in a large, oven-safe skillet over medium heat. Add asparagus,

mushrooms and onions. Cover and cook until onion is tender, but not brown, about

5 minutes; remove from heat. Set aside 8 asparagus spears and 8 mushroom slices.

Cut remaining asparagus into thirds and return to skillet.

In a separate bowl, beat together eggs, ricotta cheese, lemon juice, dill weed,

salt and pepper until blended. Pour over vegetables, but don't stir. Reduce heat

to low. Cover and cook until eggs are almost set, about 7 minutes. Preheat

broiler while eggs cook.

Remove pan from heat, uncover, and arrange reserved asparagus in a spoke-fashion

over eggs. Place reserved mushroom slices between asparagus. Broil 6 inches from

heat until eggs are set and starting to brown, about 3 minutes. Cut into wedges

to serve.

Makes 4 servings.