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
- Preheat your broiler.
- 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.
- 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.
- 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.
- 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)