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Asparagus & Wild Mushroom Frittata

Source: Fine Cooking - Issue No. 24
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
8 extra-large eggs
salt to taste
Freshly ground black pepper to taste
1/4 lb. wild mushrooms (morels, cèpes, chanterelles, or oyster mushrooms)
3 tablespoons unsalted butter
1/3 lb. asparagus
2 tablespoons freshly grated parmesan cheese
Whisk the eggs vigorously. Mix in salt and pepper to taste. Trim, steam, and cut the asparagus into 1-inch lengths. Heat the oven to 400 degrees F.

In an ovenproof pan, thoroughly saute the mushrooms in the butter and add the aparagus. Add salt and pepper to taste. Turn the heat to medium high and pour the eggs into the pan.

Let the eggs set for several seconds. With a heatproof rubber spatula, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven.

Lift the edges so that the eggs flow to the bottom. When the frittata is half-set, add the cheese.

Transfer the pan to the heated oven. Cook for about 10 minutes (less if you like runny eggs), until puffed and golden.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 280
Fat. Total: 21g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 207mg
% Cal. from Fat: 68%
Cholesterol: 519mg
Protein: 17g
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