1 container wild mushrooms
1 medium red onion, diced
3-4 asparagus, chopped
1 Tbsp fresh sage, chopped fine
1 Tbsp fresh thyme, chopped fine
1 tsp salt
1/2 tsp pepper
olive oil
6 eggs
1/4 cup heavy cream
1/2 cup goat cheese, crumbled
1/4 cup Parmesan, grated
Preheat broiler to have it ready and waiting.
Start by chopping up your wild mushrooms, red onions, and asparagus.
In an oven-safe fry pan over medium-high heat, warm 1 Tbsp olive oil. Add red onion, asparagus, mushrooms, sage and thyme. Season with salt and pepper. Sauté until the vegetables are soft. Remove from the heat.
Whisk the eggs, cream, about ½ tsp salt and fresh cracked pepper until blended. Add the vegetable mixture and the goat cheese.
Clean out the oven-safe pan the vegetables were in, and then add 2-3 Tbsp oil. Pour in the egg mixture. Cook over medium-high heat.
As the eggs begin to set, lift the edges of the frittata and tilt the pan to allow the egg in the center to run underneath. Continue cooking the eggs in this manner until they are firmly set along the edges but the center is still runny.
When the eggs look almost done, sprinkle Parmesan on the frittata and place under the broiler until the top is set and golden. Carefully watch this broiling process so you don’t burn the frittata!
Remove the pan from the oven and loosen the edges to slide the frittata onto a serving plate. Let the frittata cool for a few minutes. Cut into wedges and serve.
