Asparagus and Mushroom Frittata

Prep time:                            15 minutes

Prep notes:

Cooking time:                     10 minutes

Yields:                                    4 people

Ingredients:

• 8 large eggs
• salt and pepper
• 3 tbls. unsalted butter
• 2 tbls. olive oil
• 4 oz. cremini or button mushrooms, cleaned and chopped
• 6 medium stalks of asparagus, chopped
• 4 oz. gouda cheese, grated (about 1 cup)

Directions:
1. Preheat the broiler.
2. Beat the eggs with 1 tbls. of water and salt and pepper to taste. Set aside.
3. In a large ovenproof saute pan over medium heat, melt 2 tbls. butter with 1 tbls. olive oil. Add the                               mushrooms and cook until golden brown, about 5 minutes. Add the asparagus and cook for 2 more                             minutes.
4. Add the remaining tbls. of butter and remaining tbls. of olive oil, and stir to incorporate. Pour in the                             eggs, tilting the pan to spread them out evenly. Lift the cooked parts up with a spatula to allow the                               uncooked eggs to slide under. Cook for 1 minute. Sprinkle the gouda cheese on top and place the                             pan under the broiler for 2 minutes, or until bubbly and puffy.
5. Cut into sections and serve. Enjoy!
Notes:
*You don’t have to use cremini or button mushrooms, use whatever you have on hand. Although portebellos could be tough.
*Gouda cheese tastes great, but feel free to try another cheese, like goat cheese!