Wild Mushroom & Asparagus Frittata

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Wild-Mushroom-Asparagus-Frittata

Served with a little fresh fruit for brunch or with a big green salad for dinner, or as a side dish for roast salmon, this one can't be beat. From Article: Composting: Get Back to Basics.

Ingredients

  • 8 organic pastured eggs

  • 2 heaping Tbs. chopped Italian flat-leaf parsley

  • 1/4 tsp. minced fresh tarragon leaves

  • 2 Tbs. olive oil

  • 4 large shiitake mushrooms, de-stemmed and sliced into strips

  • 6 stalks asparagus, trimmed & cut into 1-inch pieces

  • 2 Tbs. shredded Manchego cheese

Preparation

  1. Preheat oven to broil. Whisk eggs with parsley and tarragon until frothy, and
    set aside.
  2. In 8-inch oven-proof pan, heat olive oil over medium heat. Add asparagus, and cook, stirring, about 2 minutes. Add mushrooms, and cook about 2 minutes more.
  3. Add egg mixture to pan all at once, and cook undisturbed until edges are set but center is still wet, about 5 minutes.
  4. Transfer pan to broiler, at least 4-5 inches away from flame. Cook until set, but still a little wiggly in center, about 3-4 minutes. Check frequently to ensure that it doesn't burn.
  5. Remove from broiler, sprinkle cheese over top, and let rest for a few minutes. Work a spatula around edges, and slide it onto platter. Cut into four wedges and serve.

Nutrition Information

  • Calories: 250
  • Carbohydrate Content: 3 g
  • Cholesterol Content: 375 mg
  • Fat Content: 19 g
  • Fiber Content: 1 g
  • Protein Content: 15 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 210 mg
  • Sugar Content: 1 g