Sarah McLachlan’s Asparagus Frittata
5 stalks fresh asparagus
8 large eggs, beaten
1/4 cup milk
1/8 teaspoon ground nutmeg
salt & freshly ground black pepper
1 medium onion, sliced
2 teaspoons canola oil
6 fresh button mushrooms, sliced
1 cup fresh spinach, chopped
2 roma tomatoes, chopped (plum)
1/4 lb mozzarella cheese, shredded
1 bunch basil, thinly sliced
Preheat oven to 350 F (180 C).
Remove the tough ends of the asparagus and discard; blanch or steam asparagus for 5 minutes, or until bright green and tender; rinse under cold water and drain thoroughly.
Beat eggs and milk together; season with nutmeg, salt and pepper; set aside.
In a ovenproof skillet, preferably cast iron, saute onion in oil until translucent, then add mushrooms and saute until golden brown.
Add spinach and cook until completely wilted.
Add chopped tomatoes.
Pour egg mixture into skillet; stir briefly.
Sprinkle mozzarella on top, decorate with asparagus and basil and bake 10 to 15 minutes, or until cheese is melted and bubbly.
Serves 4 generously.