Asparagus-Mushroom Frittata

Name: Asparagus-Mushroom Frittata
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 -

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Preheat the oven to 350°F. In a large bowl, whisk together the eggs, ricotta cheese, lemon juice, salt and pepper until well combined. Set aside. In a 10-inch ovenproof skillet, heat the oil over...

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