Filled with savory asparagus, red pepper and mushrooms, this dish combines protein-packed AllWhites® with creamy ricotta and Parmesan cheese.
Ingredients
- 2 cups
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1/2 cuplight ricotta cheese
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2 Tbsp.canola oil
- 2 cups
- 1/2 lb.
fresh asparagus cut into 1-inch pieces- 1 cup
chopped red bell pepper- 1 cup
sliced mushrooms- 2 Tbsp.
Instructions
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Slowly stir together AllWhites and ricotta cheese in small bowl, stirring until smooth. Set aside.
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Heat oil on medium-high in 10-inch nonstick skillet. Gently stir potatoes, asparagus, red pepper and mushrooms in large bowl.
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Add potato mixture to skillet. Cook 5 to 6 minutes. Flip potato mixture.
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Pour AllWhites mixture evenly over potatoes. Cover; cook without stirring 10 to 12 minutes or until eggs are set. Remove from heat.
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Place serving platter or cutting board over top of skillet. Carefully invert frittata onto platter. Sprinkle with Parmesan cheese.
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