Asparagus-Mushroom Frittata - Master recipes

Ingredients

• 8 large eggs -
• 1/2 cup whole-milk ricotta cheese -
• 2 tablespoons lemon juice -
• 1/2 teaspoon salt -
• 1/4 teaspoon pepper -
• 1 tablespoon olive oil -
• 1 package (8 ounces) frozen asparagus spears, thawed -
• 1 large onion, halved and thinly sliced -
• 1/2 cup finely chopped sweet red or green pepper -
• 1/4 cup sliced baby portobello mushrooms -