Yes, I still had some of that lovely thin asparagus left that I wanted to use today, and while pondering my options in the shower I thought “Frittata!” A frittata is a fancy name for an omelet that is started out on the stove and finished off in the oven. Remembering that I now have a cast-iron skillet, I was anxious to finish my morning routine and start making a wonderful brunch for the family.
You can use any combination of fresh vegetables and cheeses you have on hand for this dish. I happened to also have some sweet onion, mushrooms and shredded Parmesan cheese and thought they would pair nicely with the asparagus. They did.
Asparagus, Mushroom, and Onion Frittata
Mrs. Dash Garlic and Herb Blend
1/2 teaspoon dried oregano
1/2 cup shredded Parmesan cheese
1 tablespoon olive oil
1 tablespoon butter
1 cup asparagus, trimmed and cut into one-inch pieces
1/2 cup sweet onion, roughly chopped
1/2 cup mushrooms, sliced
Set your oven rack about five inches from the broiler. Preheat on broil. Meanwhile, crack the eggs into a bowl and whisk together with the seasonings and cheese. Add the oil and butter to a heated cast iron skillet then add the vegetables. Sauté the veggies until tender, then pour the egg mixture evenly over them. Cook over medium-low heat without stirring for about 10 minutes, jiggling the skillet a few times to help distribute the eggs as they set. To finish, place the skillet under the broiler for another five minutes or so until the eggs are set and the top is lightly browned.