1 tablespoon extra virgin olive oil, divided
2 cups sliced mushrooms such as shitake, morels, etc. or button mushrooms
1 ½ cups asparagus, trimmed, cut into 1” pieces
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. Heat 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.