Asparagus, Mushroom and Feta Frittata

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

Sliced mushrooms 

Some butter

Some garlic paste

6 eggs 

2 Tablespoons half and half 

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.