Portobella and Asparagus Frittata

Here is another dish my wife has pretty much perfected. It is Vegetarian, Healthy, Very Low Carb and has a ton of Vitamins and Nutrients.

Plus....it is delicious.

Here is how you do it.....

Ingredients:

1 bunch asparagus

1 sprig of fresh rosemary

8 eggs

1 1/2 cups grated sharp cheddar cheese

2 tbsp half and half

1 container of baby Portobella mushrooms - whole, not sliced, you will slice them at home.

1 Tsp each Salt and Black Pepper

1/2 cup red onion

Pico, your choice, we like Aldi's Spicy

1/4 cup extra virgin olive oil

Kitchen

10" cast iron skillet, well seasoned

Make sure the skillet is well coated. Put in the oven to preheat as well. This will give you a sizzly crust.

Follow along with the pictures.

Take 4 or 5 spears of asparagus. Hold just past where the main heads stop with one hand and at the very end of the spear with the other. Begin to bend them towards you. keep bending until they snap. the place they snap is the start/stop point of the fibrous hard to chew nasty asparagus.

Use this length as a gauge to cut the remaining asparagus.

Cut the spears into small chunks and keep the flowers or heads separate. See the ingredient picture.

Crack 8 eggs into a large bowl, add half and half and whisk until well blended.

Coarsely chop 1 tbsp of fresh rosemary and add, stir in.

Add half of the cheese, all the yellow pepper, all of the onion, all the salt and pepper, the cut up spears of asparagus and jalapeno to the mix, stir until ingredients are well dispersed throughout the batter.

Ratatouille style!!

If using a 9 to 10" cast iron skillet, bake for 20 minutes or until a knife comes out clean.

Depending on what you are using, do a jiggle test at 15 minutes, you'll want a firm frittata. check with a knife every 5 minutes until done.

Remove from oven and let sit on a rack or, as we have, a concrete counter for 15 minutes.

We garnish with a small sprig of fresh rosemary, sour cream and pico!!

YUM!!