Sun-Dried Tomato, Mushroom And Asparagus Frittata

Ingredients

3 tbsp olive oil

8oz creaming mushrooms cut into slices (1/4 inch thick)

Kosher salt and freshly ground pepper

3/4 cup thinly sliced shallots

12 eggs lightly beaten

1/4 cup jarred sun-dried tomatoes drained, rinsed and cut into thin strips

6oz goat cheese crumbles plus more for garnish

8-10 asparagus spears, trimmed and blanched

Directions

In the deep half of a frittata pan over medium-high heat, warm 1 tbsp of the olive oil
Add mushrooms, season with salt and pepper and cook stirring occasionally, until well browned (about 8 min)
Transfer to a bowl and let cool slightly
In the deep pan over medium heat warm 2 tsp of the olive oil
Add the shallots, season with salt and pepper and cook, stirring occasionally, until softened (about 4 min)
Transfer to a bowl and let cool slightly
In a large bowl, stir together the eggs, mushrooms, shallots, sun-dried tomatoes and 6oz goat cheese and season with salt and pepper
In the deep part over med heat warm 1 tbsp of the olive oil
Add the egg mixture and cook using a rubber spatula lift the cooked edges and allow uncooked eggs to flow underneath, until the eggs are just beginning to set ( 6-7 min)
Arrange the asparagus spears on top of the fritata in pinwheel pattern
In the shallow pan over med-low heat, warm the remaining tsp olive oil
Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan
Cook covered until the eggs are set ( about 8 min)
Carefully invert the frittata onto a plate, garnish with goat cheese and serve

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