Baked Asparagus and Mushroom Frittata

Instructions

1. 1

   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.

2. 2

   In a 10-inch ovenproof skillet, heat the olive oil over medium heat. Add the asparagus, onion, bell pepper, and mushrooms. Cook, stirring occasionally, until the onion and pepper are tender, about 6-8 minutes. Remove the skillet from the heat. Carefully remove 8 asparagus spears and set aside. Cut the remaining asparagus into 2-inch pieces and return them to the skillet.

3. 3

   Pour the egg mixture into the skillet with the vegetables and give everything a quick stir. Arrange the reserved asparagus spears over the top of the frittata, resembling the spokes of a wheel.

4. 4

   Bake the frittata, uncovered, until the eggs are completely set, about 20-25 minutes. Let stand for 5 minutes, then cut into wedges and serve.