Asparagus Mushroom Feta Frittata 

one 9-inch 

 

2 Tbsp. olive oil

3/4 cup Baby Bella mushrooms, sliced (4-5)

1 shallot, diced

1 leek, white part sliced

1 tsp. garlic, minced

3/4 cup asparagus, in 1 1/2-inch pieces

6 large eggs

2-3 Tbsp. sun dried tomatoes, chopped

2 Tbsp. fresh Italian parsley, roughly chopped

1/2 cup Feta, crumbled

1/2 tsp, salt

1/4 tsp. pepper

1/4 cup Parmesan, shredded or grated

 

Preheat oven to 350 degrees. Heat the olive oil in a large skillet. Saute’ the mushrooms, shallot and leek until the mushrooms are tender. Add the garlic and saute’ until fragrant, 1-2 minutes. Add the asparagus with one tablespoon of water. Cover and steam until asparagus is just tender. Remove cover and cook off any extra moisture.

 

Whisk eggs in a large bowl. Add the sun-dried tomatoes, parsley, Feta, salt, pepper and stir to combine. Add the sautéed vegetable mixture and stir to combine. Pour into a prepared 9-inch pie pan. Sprinkle with Parmesan. Bake 25-30 minutes until lightly browned.