Tuesday, May 3, 2011

Mushroom & Asparagus Frittata

This is so simple, it hardly warrants being considered a recipe, but it was good!  It's basically a simpler variation of the Mushroom Spinach Frittata from last spring.

sliced mushrooms
asparagus, trimmed and cut into 1" lengths
3 eggs, lightly beaten
sea salt and pepper to taste

Simply saute the mushrooms and asparagus in butter until almost tender, then pour eggs over top.  Cook over low heat until eggs are set.  If desired, slide frittata out of pan onto plate, invert, and slide back into pan to brown top.

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