MOREL AND ASPARAGUS FRITTATA

Morel and Asparagus Frittata image

Provided by Molly O'Neill

Categories dinner, appetizer, main course

Time 20m

Yield Six to eight first-course or four main-course servings

Number Of Ingredients 7

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Ingredients

6 eggs
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper, plus more to taste
1 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/2 pound fresh morels, cleaned
15 stems fresh asparagus, blanched until tender but firm, drained and quartered

Steps:

In a mixing bowl, whisk together the eggs, 1/4 teaspoon of the salt and 1/8 teaspoon of thepepper. Mix in the Parmesan cheese. Set aside.
Melt the butter in a 10-inch nonstick skillet over high heat. Add the morels, season them with 1/2 teaspoon of the salt, add pepper to taste and saute until they begin to soften, about 2 1/2 minutes. Add the asparagus and cook just until warmed through, about 1 minute.
Pour in the egg mixture and lower the heat to medium. Use a rubber spatula to cut the mixture in the center, pushing back the solid ingredients and letting the raw egg run to the bottom of the skillet. Cook for 3 minutes. Cover and cook for 5 minutes.
Uncover and loosen the frittata with a spatula. Slide it out onto a plate, cover the plate with the skillet and invert the frittata back into the skillet. Cook just until set on the bottom, about 1 minute. Cut the frittata into wedges and serve with a green salad.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 248 milligrams, Sugar 1 gram, TransFat 0 grams