What's a girl to do when when we have tons of old asparagus and baby portabellas? Have her husband make a frittata, of course. (Obviously...come on now.) Here is a frittata Matt cooked up this evening. Please notice how one side is much cheesier than the other. That's right - that little sneak double-cheesed his side!
Asparagus and Mushroom Frittata
- 3 tablespoons olive oil
- 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 1/2 pound fresh mushrooms, sliced
- 6 eggs
- 1 tablespoon water
- 1 teaspoon chopped fresh thyme (We used dry.)
- 3 tablespoons freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Preheat oven to 325 degrees F.
- In a skillet, heat olive oil and throw in asparagus. Cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
- In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
- Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.