Asparagus-And-Mushroom Frittata

• 1 tablespoon olive oil, divided
• 1 (4-ounce) package presliced exotic mushroom blend
• 1 1/2 cups asparagus (about 4 ounces), trimmed and cut into 1 1/2-inch pieces
• 2 large eggs
• 3 large egg whites
• 2 tablespoons chopped dried chives
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup shredded pecorino Romano cheese, divided

1. Arrange oven rack 6 inches from the broiler. Preheat broiler to high.
2. Heat 2 teaspoons of the olive oil in an 8-inch, ovenproof, nonstick skillet over high heat. Add the mushrooms and cook, 2 minutes, stirring frequently. Reduce the heat to medium-high and add the asparagus. Cook in skillet for 2 minutes more.
3. While the mushrooms are cooking, whisk together the eggs, egg whites, chives, parsley, salt, pepper, and 1/4 cup of the cheese in a medium bowl. Add the remaining teaspoon oil to the pan, stirring the vegetables to coat. Pour the egg mixture over the mushrooms and asparagus and reduce heat to medium-low. Cook for 1 1/2 minutes, running a rubber spatula around the edges of the pan to keep the eggs from sticking.
4. Sprinkle the remaining 1/4 cup cheese over the egg mixture and broil it for 2 1/2-3 minutes or until frittata is golden brown and lightly puffed. Remove the frittata from the skillet, cut into 4 pieces, and serve it immediately.

olive oil, mushroom blend, eggs, egg whites, chives, parsley, salt, freshly ground black pepper, romano cheese

Taken from www.myrecipes.com/recipe/asparagus-and-mushroom-frittata (may not work)