Asparagus Mushroom Frittata

After 22 years in the kitchen I can’t believe this was my first ever frittata (stop the presses!!). This was so easy and fast. As with eggs, you can use any vegetables, herbs, or other additions you like. Eggs are so versatile so this can be served at any meal. The frittata is pretty large. Cut into wedges it can definitely feed a crowd of 6 to 8. The wedges hold really well so you can just eat them with your hands, like Atkins approved pizza (this is the furthest thing from pizza but I was going off the triangle comparison).

Ingredients:
10 large eggs whisked in a large bowl. Feel free to play around with your white to yellow ratio.
Two cups sliced mushrooms. I used baby Bella. Shitaki would do well here too.
Two cups of asparagus spears cut into inch and a half pieces.
1/2 cup skim milk
3/4 salt
1/4 pepper
1/2 to 3/4 cup of your shredded favorite cheese (optional)
Directions:

Set oven to 350. While oven heats, sauté the mushrooms and asparagus in a large, good ,well greased skillet. Start with the mushrooms since they take longer. Add veg stock by the tbsp as needed if the pan dries up. The vegetables should be fork tender and not overcooked or soft. Whisk the eggs with the milk, salt and pepper, and cheese if using. Pour egg mixture over the vegetables and cook for about 5 minutes on med low until the edges start to firm up. Transfer the skillet carefully to the middle rack of the oven and bake for 10-15 minutes until set. Cool slightly then slide it out onto a platter or cutting board and slice into wedges. Mine slid out perfectly but use a spatula to nudge it out if necessary. A slice of frittata next to an arugula salad is a lovely meal. Eggs can most certainly be dressed up and attend the dance!