260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-7:00pm

Oryana Natural Foods Market

Asparagus Mushroom Frittata

October 26, 2011, 2:10 pm

1 tablespoon extra virgin olive oil, divided
2 cups sliced exotic mushrooms-shitake, morels,etc. or button mushrooms
1 ½ cups asparagus, trimmed, cut into 1” pieces
6 eggs 
4 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded pecorino Romano cheese,  divided

Arrange oven rack 6 inches from the broiler. Preheat broiler to high.  Heat 2 teaspoons of the olive oil in a medium-size cast iron skillet over high heat.  Add the mushrooms and cook 2 minutes, stirring frequently. Reduce the heat to medium-high and add the asparagus and toss with mushrooms to coat with oil. Cook in skillet for 2 minutes more. While the mushrooms are cooking, whisk together the eggs, herbs, salt, pepper, and 1/4 cup of the cheese in a bowl. Add the remaining teaspoon oil to the pan, stirring the vegetables to coat. Pour the egg mixture over the mushrooms and asparagus and reduce heat to medium-low. Cook for 1 1/2 minutes, running a rubber spatula around the edges of the pan to keep the eggs from sticking. Sprinkle the remaining 1/4 cup cheese over the egg mixture and broil it for 2 ½ –3 minutes or until frittata is golden brown and lightly puffed. Remove the frittata from the skillet, cut into 4 pieces, and serve immediately.