Asparagus-Mushroom Frittata Recipe: How to Make It

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