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Onion, Mushroom and Asparagus Frittata Print Email


2 Tbsp. olive oil
1 red (Spanish) onion, sliced 1/4 inch thick
1 cup sliced mushrooms
1/2 pound asparagus, blanched
8 eggs, lightly beaten
1/4 tsp. salt
freshly ground pepper to taste
1/4 cup grated Parmigiano-Reggiano

Preheat the oven to 425 degrees. Blanch the asparagus by boiling for 3-4 minutes. Heat the olive oil in a large, oven-proof frying pan. Sauté the onion until lightly browned. Add the mushrooms and cook until they are soft and the liquid has evaporated. Remove from heat.

Arrange the asparagus in the pan on top of the onions and mushrooms. Pour the eggs over the vegetables. Season with the salt and pepper, sprinkle the Parmigiano on top and bake for 15-20 minutes, until a knife inserted in the center comes out clean. Serve hot or at room temperature. Serves 4

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