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Asparagus, Red Pepper & Potato Frittata

Asparagus, Red Pepper & Potato Frittata

Asparagus, Red Pepper & Potato Frittata

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

Instructions

1
Slowly stir together Bob Evans and ricotta cheese in small bowl, stirring until smooth. Set aside.
2
Heat oil on medium-high in 10-inch nonstick skillet. Gently stir potatoes, asparagus, red pepper and mushrooms in large bowl.
3
Add potato mixture to skillet. Cook 5 to 6 minutes. Flip potato mixture.
4
Pour Bob Evans mixture evenly over potatoes. Cover; cook without stirring 10 to 12 minutes or until eggs are set. Remove from heat.
5
Place serving platter or cutting board over top of skillet. Carefully invert frittata onto platter. Sprinkle with Parmesan cheese.

Asparagus, Red Pepper & Potato Frittata

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