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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
Directions aren't available for this recipe.
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