Asparagus-Mushroom Frittata

• 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

1. Preheat oven to 350u0b0. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender.
2. Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel.
3. Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

eggs, wholemilk ricotta cheese, lemon juice, salt, pepper, olive oil, onion, sweet red, baby portobello mushrooms

Taken from www.tasteofhome.com/recipes/asparagus-mushroom-frittata/ (may not work)