Decent-looking asparagus finally appeared in the store this week, and I had to splurge and get some. I hate that I can't get local asparagus because our farmers' market doesn't open until the end of May (and the asparagus is long gone by then). So, I have to settle for what's in the store, and apparently it's starting to be in season somewhere in the world. Anyway, I've been thinking a lot about frittatas lately, so I figured that would be the perfect fate for my asparagus.
Asparagus and Mushroom Frittata
1 Tbsp olive oil
1 onion, sliced thinly
4 oz. mushrooms, sliced
1 bunch asparagus, cut into 1 inch pieces
splash of half-and-half
1/2 tsp hot sauce
salt and freshly ground pepper
Heat olive oil over medium heat in oven-safe pan. Saute onions until they're soft, and then add mushrooms and asparagus and cook until asparagus begins to get tender. Whisk the remaining ingredients together and pour on top of vegetables, moving vegetables so that eggs cover the entire pan. Cook over medium heat until the eggs set on the bottom (about 8 min). Then bake at 350 until the top of the frittata is set (about 10 min). Serves 3-4.
This was simple and delicious. Be careful not to let it cook too long on the stove (mine was on the verge of overcooked on the bottom, but luckily wasn't too bad). Other than that, this is one of those great recipes that you can't really screw up. You can add whatever you want or leave out whatever you want (with the possible exception of the eggs...) and it will always work. I definitely needed a simple recipe after the biscuit adventure.