Last week I was really in the mood for a frittata. My favorite kind uses zucchini and summer squash. HOwever, around here that is still a bit too pricy for me! Asparagus was at a good price and the bunch I had was starting to get old, so I decided that would be perfect in a frittata. SO, I roasted the asparagus and added in some mushrooms and tomatoes along with the eggs...viola! A wonderful frittata. This is my entry to Sweetnick's ARF Tuesday because of the healthfulness of EVERYTHING in this dish! Becuase the main ingredient in this is eggs and that is the theme ingredient for Food Fight, hosted by Eating out Loud, this is my entry for that as well. Check out the site for the round up sometime after April 2nd.
A helpful hint at knowing how much asparagus to use: take the spear with one end in each hand. Bend the spear until it snaps. What remains at the top is what you should use. I discard the rest, but I hear (from Emeril) that you can use the bottom part to make an asparagus stock, or something like that! Enjoy!
Asparagus, Mushroom, and tomato Frittata
1/2 bunch asaparagus (more or less to your taste), roasted
2/3 cup mushrooms
10 cherry tomatoes, halved
1 cup milk
salt and pepper, to taste
parsley, to taste
1/4 cup feta cheese
sprinkle of mozzarella cheese
To roast asparagus:
Heat oven to 425, drizzle asparagus with olive oil and season with season all. Put asparagus on pan and roast for 10 minutes (My mom says this is PERFECT time). Remove from oven and enjoy as a snack, on a salad, or in this frittata!
Lower oven heat to 350 degrees F. Spray a pie plate with cooking spray. Place asparagus in the bottom, top with mushrooms and tomatoes. In a separate bowl, whisk together eggs, milk, and seasonings. Pour over vegetables. Sprinkle cheeses on top. Place in oven and bake for 50 minutes, or until set. Let cool for 5 minutes before serving.