Morel and Asparagus Frittata

• 6 eggs
• 3/4 teaspoon kosher salt
• 18 teaspoon freshly ground pepper, plus more to taste
• 1 cup freshly grated Parmesan cheese
• 1 tablespoon unsalted butter
• 1/2 pound fresh morels, cleaned
• 15 stems fresh asparagus, blanched until tender but firm, drained and quartered

1. In a mixing bowl, whisk together the eggs, 1/4 teaspoon of the salt and 1/8 teaspoon of thepepper.
2. Mix in the Parmesan cheese.
3. Set aside.
4. Melt the butter in a 10-inch nonstick skillet over high heat.
5. Add the morels, season them with 1/2 teaspoon of the salt, add pepper to taste and saute until they begin to soften, about 2 1/2 minutes.
6. Add the asparagus and cook just until warmed through, about 1 minute.
7. Pour in the egg mixture and lower the heat to medium.
8. Use a rubber spatula to cut the mixture in the center, pushing back the solid ingredients and letting the raw egg run to the bottom of the skillet.
9. Cook for 3 minutes.
10. Cover and cook for 5 minutes.
11. Uncover and loosen the frittata with a spatula.
12. Slide it out onto a plate, cover the plate with the skillet and invert the frittata back into the skillet.
13. Cook just until set on the bottom, about 1 minute.
14. Cut the frittata into wedges and serve with a green salad.

eggs, kosher salt, ground pepper, parmesan cheese, unsalted butter, fresh morels, fresh asparagus

Taken from cooking.nytimes.com/recipes/5800 (may not work)