Morel and Asparagus Frittata

1. 1

   In a mixing bowl, whisk together the eggs, 1/4 teaspoon of the salt and 1/8 teaspoon of thepepper.

2. 2

   Mix in the Parmesan cheese.

3. 3

   Set aside.

4. 4

   Melt the butter in a 10-inch nonstick skillet over high heat.

5. 5

   Add the morels, season them with 1/2 teaspoon of the salt, add pepper to taste and saute until they begin to soften, about 2 1/2 minutes.

6. 6

   Add the asparagus and cook just until warmed through, about 1 minute.

7. 7

   Pour in the egg mixture and lower the heat to medium.

8. 8

   Use a rubber spatula to cut the mixture in the center, pushing back the solid ingredients and letting the raw egg run to the bottom of the skillet.

9. 9

   Cook for 3 minutes.

10. 10

    Cover and cook for 5 minutes.

11. 11

    Uncover and loosen the frittata with a spatula.

12. 12

    Slide it out onto a plate, cover the plate with the skillet and invert the frittata back into the skillet.

13. 13

    Cook just until set on the bottom, about 1 minute.

14. 14

    Cut the frittata into wedges and serve with a green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.