Cindy's Asparagus & Wild Porcini Mushroom Frittata

by Cindy Esposito
(Nutley. New Jersey)

Hello : )
My recipe was inspired by my Aunt Paulina from Sicily. I went to visit my family there for the first time when I was 16 and I will never forget going into her garden and picking fresh ingredients with her and watching her cook everything.

My favorite was the wild asparagus frittata that she made for me, When I got back to the United States I was really craving that good fresh homemade food my Family in Italy always made for me so I came up with my own Recipe inspired by my Aunt's Delicious frittata.


  • 1 tablespoon olive oil
  • 1 (10-ounce) package frozen asparagus spears, thawed or 1 fresh bunch if in season
  • 1 cup thinly sliced, peeled onion
  • 8 large eggs
  • 1/2 cup ricotta cheese
  • 2 tablespoons lemon juice
  • 3 ounces wild DRIED-PORCINI washed, then reconstituted in hot water 20-30 minutes, strain and set aside
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup green or red sweet pepper, finely chopped


  • Heat oil in a large, oven-safe skillet over medium heat.
  • Add asparagus, mushrooms peppers and onions.
  • Cover and cook until onions and peppers are tender, but not brown, about 4-5 minutes; remove from heat.
  • Set aside 8 asparagus spears and 8 mushroom slices. Cut remaining asparagus into thirds and return to skillet.
  • In a separate bowl, beat together eggs, ricotta cheese, lemon juice, salt and pepper until everything is blended nicely .
  • Pour the mixture over vegetables, but don't stir. Reduce heat to low. Cover and cook until eggs are almost set, about 7 minutes.
  • Preheat broiler while eggs are cooking.
  • Remove pan from heat, uncover, and arrange reserved asparagus over eggs. Place reserved mushroom slices between asparagus.
  • Broil 6 inches from heat until eggs are set and starting to brown, about 3 minutes.
  • Cut into wedges to serve.

    Makes 4 servings

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