Mushroom Asparagus Goat Cheese Frittata
Adapted from FoodieCrush.
- Couple large handfuls of oyster mushrooms, torn into bite-size pieces
- 1-2 tbsp butter
- 1 bunch of asparagus, woody bottoms trimmed off and the rest cut into 1″ bits
- 6 large eggs
- 1 tsp milk
- garlic and herb (or plain) goat cheese, crumbled
- salt, pepper, red pepper flakes
Preheat oven to 400°. Whisk the eggs, milk, and a pinch of salt in a bowl and set aside.
Place mushrooms in a single layer in a dry cast iron skillet, on low heat. Let the mushrooms sweat out a bit of their moisture for a few minutes, then stir in about ½ tbsp of butter, some salt, and pepper. Turn the heat up to medium, and add the asparagus and more butter, salt, and pepper. Stir, and let it all cook for a couple minutes.
Reduce heat to low, pour in the eggs, sprinkle goat cheese over it, and add salt and pepper and red pepper flakes to taste. Cook until the edges begin to set, maybe 6-8 minutes, then transfer the skillet to the oven. Bake until competely cooked through, about 4-5 minutes.
Remove from the oven and place a plate over the pan. Flip onto the plate. Cut into wedges and serve.