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Asparagus Frittata picture

Asparagus Frittata

Frittata recipes are very versatile, since a frittata is merely an Italian-style omelette that is baked rather than folded in half like its French cousin. Add whatever fresh ingredients you have on hand!

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  • 1 tablespoon Olive Oil
  • 1 small yellow onion, chopped
  • 8 ounces fresh mushrooms, cleaned and thinly sliced
  • 8 ounces fresh asparagus, cut into 1-inch pieces
  • 8 large eggs
  • 1/2 cup grated Parmesan cheese

Serves 4 to 6

  1. Preheat the oven to 350F.
  2. Heat the olive oil in an oven-proof non-stick skillet over medium heat. Add the onions and sauté until soft but not brown, about 5 minutes. Add the mushrooms and continue cooking, stirring occasionally, for 5 minutes more.
  3. Add the asparagus and cook, stirring for one minute. Remove skillet from the heat.
  4. In a separate bowl, crack the eggs and whisk together with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir in all but about 1 tablespoon of the Parmesan cheese.
  5. Pour the egg mixture into the skillet with the onions and vegetables and stir to incorporate all the ingredients. Sprinkle the remaining 1 tablespoon Parmesan over the top.
  6. Place the skillet in the oven and bake for 20 to 30 minutes, until the frittata is puffed and golden and doesn't move when the pan is gently shaken. (Note: Baking time will vary based on the size and depth of skillet you are using.)
  7. Cut into slices and serve hot.

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Mr. B.