Asparagus And Mushroom Frittata

This frittata combines two of my favourites vegetables, asparagus and mushrooms. you can serve it for brunch or for a light dinner with a salad.

In a large skillet with an ovenproof handle , heat 1 tablespoons each of the butter and olive oil over high heat.

Cook the mushrooms and garlic , stirring often , for about 2 minutes or until the mushrooms are softened.

With a slotted spoon , remove to a bowl and set aside.

Drain the liquid from the skillet.

Heat the remaining butter and olive oil over medium heat , swirling to coat the pan.

Combine the eggs , parsley and pepper.

Pour into the skillet.

Cover and cook over medium-low heat for 5 to 7 minutes or until the top is almost set.

Sprinkle with the mushroom mixture.

Arrange the asparagus like wheel spokes on top.

Sprinkle with the mozzarella , then with the parmesan.

Broil until the cheese melts and is lightly browned.

butter, olive oil, sliced mushrooms, garlic clove, eggs, fresh parsley, black pepper, asparagus, mozzarella cheese, parmesan cheese