Tuesday, December 11, 2018


If you would like to add a few breakfast sausage links to the frittata. Cook the sausages until done then cut into small pieces and add to the egg mixture. This frittata will serve 4 people. Add a fruit salad and toast and you have a complete breakfast.

10 asparagus, ends trimmed off and cut into 2-inch pieces
1 T extra-light olive oil or avocado oil
8 cremini or white mushrooms, cleaned and sliced
2 shallots, diced
½ red bell pepper, diced
8 eggs
½ cup chopped basil
½ cup grated asiago cheese
½ cup grated Parmigiano Reggiano cheese
Sea salt and freshly ground black pepper

Preheat oven to 350 degrees F.

In a non-stick skillet, add ½ cup water and blanch the asparagus pieces for 3 minutes.
Remove with a slotted spoon to a large bowl and set aside.
Pour out the water and add the oil to the skillet.
Cook the mushrooms over medium heat until golden brown.
Add the shallots and bell pepper and cook another 3 to 4 minutes.
Turn off heat and set skillet aside.

Meanwhile, in a large bowl, whisk the eggs, then stir in the basil, grated cheeses, and asparagus.
Season to taste with salt and pepper.

Pour the egg mixture into the skillet with the mushroom mixture.
Place the skillet into the oven and bake until golden brown, about 30 minutes.

Cut into wedges and serve.

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