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
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.