Spring Asparagus Parmesan Frittata with Simple Green Salad

This simple Spring dish serves as a perfect gluten free breakfast, or light lunch or dinner.  Choose asparagus that is bright green, firm, and about the diameter of a pencil or less. Before cooking asparagus, trim about 1/4″ – 1/2″ off the fibrous cut end and discard.

Serves 6

For the Frittata

1 dozen free range omega 3 eggs

2 tablespoons vegetable oil

1 Vidalia onion, diced

2 cups sliced mushrooms, any variety

1 medium bunch of asparagus, about 1 pound, diced

1/2 cup good grated Parmesan cheese

Salt and Pepper to taste

For the Salad

9 cups organic Spring mix greens, about 20oz

1 medium red onion, thinly sliced

4 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

Salt and Pepper to taste

-Preheat oven to 350

-Whisk shelled eggs in a medium bowl and set aside

-In a cast iron, or oven proof skillet, sauté onions in oil over medium heat until translucent

-Add mushrooms, cover and sauté an additional 5 minutes, until mushrooms are soft

-Add asparagus, salt and pepper, stir to combine, and spread evenly in bottom of pan

-Pour eggs over vegetables, sprinkle with Parmesan cheese, and bake on center rack in oven until eggs are set, about 15-20 minutes

-Meanwhile, combine salad ingredients in a large bowl and toss

-Using a butter knife, run knife around perimeter of frittata to loosen from pan, then slice into 6 wedges, and serve with salad