mushroom and asparagus fritata

as you already know, i love breakfast.  i don’t get too fancy during the week with breakfast but the weekend is when i have fun in the morning.  i’ve never, ever made a fritata.  i’ve thought about it, i’ve read about it, but i’ve never made one!  martha stewart spoke to me through her cookbook when i opened up to her fritata recipe.  i was sold and took the fritata plunge.

you’ll need:

  • 2 tablespoons olive oil
  • 6 eggs
  • mushrooms
  • asparagus
  • shallot or onion
  • cheese
  • salt and pepper

now really, there’s no set way to make these except for the eggs.  you can toss in whatever you like and add eggs to hold it all together.  so if you want to add asparagus, mushrooms and shallots like i did (which was really yummy) go for it!  if you wanted to add cherry tomatoes, bacon, ham – don’t let me stop you!

before you start anything, preheat your oven to 350.  over medium, toss in the oil and everything but the eggs, salt and pepper in an ovenproof skillet.  cook until mushrooms are soft and the liquid has evaporated.

whisk together your eggs, salt and pepper and pour into the skillet.  using a heatproof flexible spatula, pull the eggs from the edge into the center and let the runny parts fill in – kind of like making an omelet.  do this until the eggs are set around the edge but slightly runny on top.

sprinkle with cheese (i took the easy way out and topped with slices of american cheese) and put in the oven for about 8-10 minutes, or until brown on top.

this was incredibly easy and so yummy!  i can’t believe i held out on myself with a fritata.  i will be making this more often, especially on days where i’m up but still have yet to get to my cup of coffee.  i suggest trying one this holiday weekend – especially if you have guests.  just increase the amount of eggs and wham, bam, thank you ma’am – a quick and easy breakfast for a small crowd.

happy 4th of july everyone!

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