Asparagus and Mushrooms Frittata

Sunday Morning Breakfast

Easy

Asparagus, Mushrooms Frittata

This is a really easy and delicious dish to make for any meal and can be made with many different kinds of ingredients added to the egg and cheese mixture. I used sharp cheddar but other kinds can be used such as a Mexican blend, etc. I think one could also use cottage cheese on the inside and a cheddar or other flavor. Your only limit is your imagination. I have also used spinach in them with sausage, just cook up the meat ahead of time and drain the grease. You could also use broccoli and bacon. Frittatas are very versatile. 

Preheat the oven to 350 degrees.

1. 8-10 large eggs
2.  (11 or 12 oz.) package of shredded cheese
3. 3/4 (8 oz) package of sliced mushrooms  
4. (8 oz.) package of frozen asparagus spears
5. salt and pepper to taste
6. T. olive oil

The first step is to scramble up the eggs in a medium size bowl. Add the salt and pepper as you like it. Then you'll need to put in just HALF of the package of shredded cheese. Save the other half for the last step of the process.

I used a 10-inch cast iron skillet but whatever you choose it has to be able to go in the oven. I like to make them in cast iron. I put the olive oil in the skillet and used a paper towel to run it over and coat the bottom and sides of the skillet. 

I put the sliced mushrooms in the bottom of the oiled skillet. So it was pretty much covered with mushrooms across the bottom. I then poured most of the egg and cheese mixture on top of them. I laid the asparagus spears across the top and poured in the remainder of the mixture.

The next step is to put the whole thing into the preheated oven on the middle rack. I think I let it cook for about 15 minutes. I am sorry but I didn't keep an eye on the clock but rather checked on how the frittata looked. When it started looking a light toasty brown on top I took it out.

And this is what it looked like.

Now take the other half of the package of shredded cheese and layer it on the top of the frittata. Put it back in the oven and this time put it on the top rack. Turn your oven to the broiler position and let it work its magic for about 5 minutes. Again, I have a bad habit of not using a timer but just checked it by eyeballing it a few times. When the cheese has melted and is turning a golden brown it's finished.

  Remove it from the oven and let it cool for a few minutes. Now as it cools it will fall slightly instead of being all high and fluffy when it first comes out. That's alright. I cut mine into four wedges and used a spatula to lift a slice out. That first one is always the hardest, isn't it? 

I give it a thumbs up and my dogs give it two paws up. I hope you like it.