Asparagus and Onion Frittata

We love frittatas at any time of day.

Ingredients:

• 1/2 lb asparagus
• 4 oz baby portobello mushrooms, sliced
• 2 garlic cloves, pressed
• 1 T olive oil
• 6 eggs
• 1 T milk
• 1 T fresh tarragon, chopped
• 1/2 c parmesan cheese, finely shredded
• 1 T butter
• 1 pinch salt and pepper

Instructions:

1. Steam asparagus until just tender
2. Heat olive oil in a pan over med/high heat.
3. Add garlic and saute till fragrant
4. Add mushrooms and continue to saute until mushrooms soften.
5. Combine eggs and milk, salt, pepper, and tarragon in a bowl and whisk well
6. Add cheese and whisk till blended.
7. Melt butter on low/med heat in a large pan.
8. Add egg mixture. Stirring constantly until bottom begins to just set.
9. Spread asparagus and mushrooms onto the egg.
10. Place pan into a 350-degree oven and cook until eggs are firm to the touch.
11. Remove pan from oven and invert frittata onto a serving platter
12. Slice into 8 servings and serve immediately.