Filled with savory asparagus, red pepper and mushrooms, this dish combines protein-packed AllWhites® with creamy ricotta and Parmesan cheese.



  • Slowly stir together AllWhites and ricotta cheese in small bowl, stirring until smooth. Set aside.

  • Heat oil on medium-high in 10-inch nonstick skillet. Gently stir potatoes, asparagus, red pepper and mushrooms in large bowl.

  • Add potato mixture to skillet. Cook 5 to 6 minutes. Flip potato mixture.

  • Pour AllWhites mixture evenly over potatoes. Cover; cook without stirring 10 to 12 minutes or until eggs are set. Remove from heat.

  • Place serving platter or cutting board over top of skillet. Carefully invert frittata onto platter. Sprinkle with Parmesan cheese.

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  • Breakfast
  • Brunch
  • Dinner
  • Entrée
  • Full meal
  • Vegetarian
  • Low-fat
  • Low-cal
  • Gluten-Free
  • >15 Minutes Prep Time