A hearty mushroom frittata with the fresh taste of spring asparagus. You can sub egg-substitute – but there’s no sub for the Parmesan!
- 3 tablespoons olive oil or butter
- 8 oz. mixed Chef’s Sampler mix, or other MYCOPIA™ mushrooms
- ½ bunch (about ¾ cup when cut up) asparagus in one inch pieces – use just the tender parts
- 3 Tablespoons shallots, chopped
- 12 eggs (or 3 cups Egg Beaters™)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fines herbes, dried (Fines herbes is a classic French blend of chervil, chives, parsley and tarragon.)
- 3 Tablespoons fresh parsley
- 3 Tablespoons plain Greek yogurt (or milk, or cream)
- ¼ to ½ cup Parmesan cheese, grated
- Cut mushrooms into ½ inch pieces and asparagus slightly larger.
- Sauté mushrooms, asparagus and shallot in olive oil in a 10” non-stick skillet that can go under the broiler. Mushrooms should be well cooked, shallots not browned, asparagus nicely done. Oddly enough, it all seems to happen in about the same time.
- Meanwhile beat the eggs, yogurt and seasonings together, pour into the pan, reduce heat to lowest setting and stir gently. The secret of a good frittata is to have the eggs cooked enough, but not dry.
- When not yet set, sprinkle parmesan over the top and put the pan under the broiler. It will finish cooking there. Allow to brown just lightly. If your pan is cooperative, you can slide it out whole onto a large plate, if not, cut into wedges to serve.