Asparagus-Mushroom Frittata

½ tsp. salt
¼ tsp. pepper
1 tbsp. coconut oil
2 tsp. BareOrganics Mushroom Immune Blend
1 (8oz.) package frozen asparagus spears, thawed
1 large onion, halved and thinly sliced ½ cup finely chopped sweet red or green pepper
¼ cup sliced baby portobello mushrooms

1. Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, mushroom immune blend, salt and pepper. In a 10-in. ovenproof skillet, heat coconut oil over medium heat. Add asparagus, onion, red pepper and sliced 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.