Asparagus and Mushroom Frittata

I love using seasonal and local ingredients when possible.  This recipe is made using local asparagus, cheese, eggs and milk.  I bough the asparagus from a farm stand as well as the eggs.  The cheese is from a farmers' market.  These items can also be found at Whole Foods and look for local items.  In the spring this an easy meal that can be eaten at any time of day, hot or room temperature.

Ingredients:

2 TBS Olive Oil
8 oz. package of sliced white mushrooms
1 bunch asparagus, cut into 2 inch pieces
12 eggs
1/2 cup milk
1/2 cup shredded cheese, preferably cheddar or other strong flavored cheese
1 TBS salt
1 tsp black pepper
nonstick spray

Here's how:

Preheat the oven to 375 degrees F.

In a large, nonstick saute pan, add oil on medium heat.  Once the oil is hot, add the mushrooms and asparagus and cook for 5 minutes.  Remove from the pan. 

In a large bowl combine eggs and milk.  Whisk to incorporate.

Add the cheese, salt and pepper.  Add the vegetables to the bowl.

Spray a large nonstick and oven safe pan with nonstick spray and place on a medium heat.  Add the egg and vegetable mixture to the pan and cook for one minutes, stirring constantly to prevent sticking.

Place the pan into the oven and bake for 25 minutes until the frittata puffs up and is lightly browned on top.

Remove from the pan and let cool for at least 10 minutes.  Use a rubber spatula to loosen the edges of the frittata from the pan and slide it out.  Serve now or refrigerate and re-heat later.