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Asparagus and Mushroom Frittata



In a large skillet with an ovenproof handle, heat 1 tablespoons each of the butter and olive oil over high heat; cook the mushrooms and garlic, stirring often, for about 2 minutes or until the mushrooms are softened.
With a slotted spoon, remove to a bowl and set aside.
Drain the liquid from the skillet; heat the remaining butter and olive oil over medium heat, swirling to coat the pan.
Combine the eggs, parsley and pepper; pour into the skillet.
Cover and cook over medium-low heat for 5 to 7 minutes or until the top is almost set.
Sprinkle with the mushroom mixture; arrange the asparagus like wheel spokes on top.
Sprinkle with the mozzarella, then with the Parmesan.
Broil until the cheese melts and is lightly browned.