Asparagus and Wild Mushroom Frittata

Ingredients

• 6 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup grated Parmigiano-Reggiano
• 1 lemon, zested
• 2 shallots, minced
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 12 crimini mushrooms, sliced
• 1 cup shiitake mushrooms, a couple of handfuls, stems removed, chopped
• 1 cup oyster mushrooms, a couple of handfuls, chopped
• 1/2 tablespoons chopped fresh thyme leaves
• 1 pound asparagus spears, trimmed and cut into 3/4-inch pieces

Directions

In a mixing bowl whisk together the eggs, salt and pepper, thyme and lemon zest and add 1/4 cup cheese. Set aside.

Heat a large nonstick skillet, with oven safe handle over medium to medium-high heat. Note: Wrapping a rubber handle in foil will allow the pan to transfer to oven as well.

Add the shallots and mushrooms and saute for 4 minutes. Add the asparagus to the pan and continue to cook until the asparagus is crisp-tender, about 4 minutes. Stir in the egg mixture. Cover, reduce the heat to low and cook until the eggs are almost set, about 10 minutes.

Preheat the broiler.

Sprinkle the frittata with the remaining Parmesan. Place the frittata under the broiler and cook until the top is set and starts to brown, about 3 minutes.

Place a large serving plate over the pan, and carefully invert to turn out the frittata to serve. Note: Sometimes that doesn't work, so just serve it from the pan. Cut into 6 wedges and serve.