Wednesday, April 14, 2010

Asparagus Frittata

Asparagus Frittata

Makes  4 servings

2 tablespoons butter
1 medium onion, thinly sliced
1 12 ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup fresh mushrooms, sliced
8 large eggs
1/2 cup Fontina cheese, cubed
1/2 cup Gruyere cheese, cubed
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Preheat broiler.  Melt butter in heavy broiler proof 10-inch diameter non-stick skillet over medium heat.  Add onion and saute' until translucent and slightly caramelized.  Add mushrooms, saute' for a minute.  Add asparagus, sprinkle lightly with salt and saute' until tender.

Whisk eggs, add Gruyere cheese, 1/4 cup Fontina cheese, 1/4 teaspoon salt and 1/2 teaspoon black pepper in medium bowl.  Add egg mixture to skillet.  Fold gently to combine.  Cook until almost set.  Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over.  Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes.  Cut into wedges and serve.