Asparagus Frittata

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This scrumptious recipe really shows off the delectable flavors of homegrown asparagus and fresh herbs.

3/4 pound asparagus, trimmed
Salt and pepper to taste
2 T olive oil
1 1/4 cup (4 oz) sliced fresh mushrooms
3 scallions, sliced
6 eggs, lightly beaten
3 Tbsp milk
1 Tbsp chopped parsley
1 tsp chopped fresh basil
1/2 tsp chopped fresh thyme
1 Tbsp butter
1/4 cup freshly grated Parmesan cheese
1/4 cup grated Fontina or Mozzarella cheese
2 Tbsp crunch bread crumbs (or crushed French bread crusts)

Preheat oven to 450° F.

Cut asparagus stalks into 1 inch pieces; you should have about 3 cups. Steam covered in water until barely tender. Drain and season with salt and pepper. Set aside.

In a large heavy ovenproof skillet, heat 1 tablespoon 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. Top with cheese and bread crumbs. Place skilled on upper rack of the oven and bake just until top is firm and cheese has melted. Do not overcook.

Serves 6

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