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Asparagus Frittata 
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A savory and flavorful brunch or light dinner dish that sets off
seasonal asparagus.
 3/4
pound asparagus, trimmed
salt and pepper to taste
2½ T olive oil
1¼ cups (4 oz.) sliced fresh mushrooms
3 scallions, sliced
6 eggs, lightly beaten
3 T milk
1 T chopped fresh Italian parsley
1 T chopped fresh basil
1/2 tsp. chopped fresh thyme
1 T butter
1/4 cup freshly grated Parmesan cheese
1/4 cup shredded Fontina or Mozzarella cheese
2 T crunchy bread crumbs (or crush French bread crusts)
Preheat oven to 450 degrees
Cut asparagus stalks into 1 inch pieces; you should have about 3 cups. Steam
covered in boiling water until barely tender. Drain and season with salt
and pepper. Set aside.
In a large heavy ovenproof skillet, heat 1½ tablespoons olive oil over medium
heat. Add mushrooms and scallions and sauté until softened. Remove from skillet
and reserve. Drain off excess liquid.
Beat eggs lightly with milk. Stir in parsley, basil, thyme, salt and pepper. To
the skillet, add remaining 1 tablespoon olive oil and butter and heat until
foamy. Pour in egg mixture and cook over low heat until eggs are cooked on the
bottom but still soft on top. Remove from heat. Arrange asparagus and mushroom
mixture over eggs. Sprinkle on cheese and bread crumbs. Place skillet on
upper rack of the oven and bake just until top is firm and cheese has melted.
Do not overcook. Serves 6
 Find more great garden-inspired recipes in
Renee's Cookbooks:
Recipes
from a Kitchen Garden
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