What's Happening in Merri's Kitchen: Asparagus, Mushroom and Feta Frittata

The other day I made a frittata and I wasn't happy with it. I needed another simple dinner tonight, and I think I did a better job.

I started by sautéing asparagus (cut in bite-size lengths) and sliced mushrooms in butter. I had cut 6 slightly longer lengths for decoration.

Once the asparagus and mushrooms were cooked to my satisfaction (about 3 or 4 minutes) I removed the 6 asparagus tips.

I had whisked 6 eggs with 2 tablespoons of half and half (and seasoned with salt and pepper) and poured this over the vegetable mixture.

I covered it and remembered to lower the heat to medium this time. I let it cook around 4 minutes until the eggs were mostly set.

This time I sprinkled most of the feta cheese on the eggs first, arranged the asparagus tips, then put a small mound of cheese in the middle

Asparagus, Mushroom and Feta Frittata

Asparagus spears--I don't know, a handful. The thin ones are best for this

Sliced mushrooms - a handful

Some butter

Some garlic paste

6 eggs (look! A measurement!)

2 Tablespoons half and half (another measurement!)

Some salt and pepper to taste

1/2 cup Feta cheese

Preheat oven to 350 Fahrenheit.

Melt butter over medium-high heat in 8 inch cast iron skillet.

Cut six asparagus tips, about two inches in length.

Slice the remaining asparagus in bite size pieces.

Add all the asparagus plus the sliced mushrooms (I just used some pre-sliced mushrooms) to the pan, and sauté until the asparagus is crisp tender and the mushrooms start to get a brown edge. Lower the heat to medium.

While the vegetables are cooking, whisk together the six eggs and half and half. Season with salt and pepper.

Remove the six tips, and add a bit of garlic paste to the pan. Probably a teaspoon or a clove of garlic if you want to mince one up. Stir and cook until garlic is fragrant. Remove from the heat and gently pour the egg mixture over the top.

Place back on the burner, cover, and cook until eggs are almost set, about 4 minutes.

Remove from heat and turn off the burner. Sprinkle most of the feta cheese over the eggs, retaining a tablespoon or so. Arrange the six asparagus tips in a sunburst pattern and place the remaining feta in the center.

Place in the oven for 7-9 minutes until eggs are set.