Ingredients Jump to Instructions ↓

  1. 6 Eggs

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1/4 teaspoon 1 1/3ml Freshly-ground white pepper

  4. 1/2 cup 99g / 3 1/2oz Grated Parmigiano-Reggiano

  5. 2 tablespoons 30ml Butter

  6. 2 Shallots - minced

  7. 8 oz 227g Wild or button mushrooms - sliced

  8. 1 lb 454g / 16oz Asparagus spears - trimmed, and Cut into 3/4" pieces

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a mixing bowl whisk together the eggs, salt and pepper, and add 1/4 cup cheese. Set aside. In a large non-stick, broiler-proof skillet, melt the butter over medium heat. Add the shallots and mushrooms and saute for 4 minutes. Add the asparagus to the pan and continue to cook until the asparagus is crisp-tender, about 4 minutes. Stir in the egg mixture. Cover, reduce the heat to low and cook until the eggs are almost set, about 10 minutes. Preheat the broiler. Sprinkle the frittata with the remaining Parmesan. Place the frittata under the broiler and cook until the top is set and starts to brown, about 3 minutes. Place a large serving plate over the pan, and carefully invert to turn out the frittata to serve. This recipe yields 4 servings.


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