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.
