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1
Fire up grill to medium heat.
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2
Rub asparagus and scallions with olive oil.
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3
Grill on all sides, for 4 to 6 minutes, or until tender.
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4
Remove from heat, and set aside.
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5
To make Grilled Red Pepper Romesco Sauce: Put peppers on grill, and cook until softened and mostly blackened on all sides, for 12 to 15 minutes.
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6
Put peppers in a paper or plastic bag to steam briefly until cool enough to handle.
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7
Strip off majority of blackened skins, rinsing your hands as needed.
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8
Slice peppers into chunks, discarding stems and seeds and reserving juices.
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9
Put peppers and any juices, almonds, garlic, vinegar, paprika, crushed red pepper and salt in a blender or food processor.
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10
With motor running, pour in oil, and process until combined and nearly smooth.
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11
Set aside.
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12
To make Frittata: Soak mushrooms in hot water to cover until soft, for about 15 minutes.
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13
Strain off, reserve 2 tablespoons of water and discard grit.
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14
Halve or quarter mushrooms if larger than bite-sized.
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15
Chop asparagus and scallions into bite-sized pieces, and set aside.
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16
Preheat oven to 350F, or use a covered grill at same temperature.
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17
Whisk together eggs, salt, pepper, Grilled Red Pepper Romesco Sauce, 2 tablespoons mushroom-soaking water and about half cheese until combined.
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18
Pour oil into an 8x10-inch ovenproof skillet, preferably nonstick, and heat over medium heat.
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19
Stir in mushrooms, asparagus and scallions, and warm through.
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20
Pat mixture down evenly in skillet.
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21
Pour egg mixture evenly into skillet.
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22
Continue heating until bottom is lightly set, for about 3 minutes more, lifting edges and tilting skillet to allow uncooked egg to flow to bottom.
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23
Scatter remaining cheese over Frittata.
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24
Cover, and transfer skillet to oven.
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25
Bake until Frittata is set to desired firmness, for 10 to 12 minutes.
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26
Slice into wedges, and serve hot, at room temperature or chilled.
