Vegetable Frittata

Recipe Ingredients

6		Eggs
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/2 cup	99g / 3.5oz	Grated Parmigiano-Reggiano
2 tablespoons	30ml	Butter
2		Shallots - minced
8 oz	227g	Wild or button mushrooms - sliced
1 lb	454g / 16oz	Asparagus spears - trimmed, and
		Cut into 3/4" pieces

Recipe Instructions

In a mixing bowl whisk together the eggs, salt and pepper, and add 1/4 cup cheese. Set aside.

In a large non-stick, broiler-proof skillet, melt the butter over medium heat. Add the shallots and mushrooms and saute for 4 minutes. Add the asparagus to the pan and continue to cook until the asparagus is crisp-tender, about 4 minutes. Stir in the egg mixture. Cover, reduce the heat to low and cook until the eggs are almost set, about 10 minutes.

Preheat the broiler.

Sprinkle the frittata with the remaining Parmesan. Place the frittata under the broiler and cook until the top is set and starts to brown, about 3 minutes. Place a large serving plate over the pan, and carefully invert to turn out the frittata to serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D77) - from the TV FOOD - NETWORK

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