Spring Asparagus And Mushroom Frittata

• 2 Tablespoons Olive Oil
• 1 Large Shallot, Finely Chopped
• 4 ounces, weight Sliced Mushrooms Of Choice
• 1/2 pounds Baby Asparagus, Ends Trimmed And Cut Into 1-inch Pieces
• 2 teaspoons Italian Seasoning
• 1 teaspoon Fresh Thyme, Finely Minced
• 1/2 teaspoons Crushed Red Pepper
• Salt And Black Pepper
• 8 Large Eggs
• 1/4 cups Heavy Cream
• 4 ounces, weight Crumbled Goat's Cheese
• 1/2 cups Shredded Parmesan Cheese
• Chopped Fresh Parsley For Garnish

1. Preheat your broiler.
2. In an 8 to 10-inch oven safe skillet, heat the olive oil over medium heat. Add the shallot and mushrooms and cook until tender, about 8 minutes. Add the asparagus, Italian seasoning, thyme, crushed red pepper and a dash of salt and black pepper. Cook for an additional 3-4 minutes, stirring frequently. Remove from heat.
3. In a medium bowl, whisk together the eggs, heavy cream and a pinch of salt and black pepper. Stir in the goat's cheese, half of the Parmesan cheese and the veggie mixture.
4. Wipe out the pan with a dry paper towel, and then spray generously with a non-stick spray and heat over medium. Pour the egg mixture into the pan, and cook for 8-10 minutes or until the edges are set but the middle is still runny. Slide a rubber spatula around the edge a couple of times during these 8-10 minutes to prevent sticking and to allow the uncooked mixture to flow underneath. Remove from heat and sprinkle on the remaining half of the Parmesan cheese.
5. Place the frittata under the broiler and broil until set and golden brown, about 3-4 minutes depending on how hot your broiler gets. Remove from heat, garnish with fresh parsley, cut into 8 equal-sized wedges and serve immediately!

olive oil, shallot, mushrooms, italian seasoning, fresh thyme, red pepper, salt, eggs, ubc, s cheese, parmesan cheese, parsley

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/spring-asparagus-and-mushroom-frittata/ (may not work)