- 6 eggs
- ¾ teaspoon kosher salt
- ⅛ teaspoon freshly ground pepper, plus more to taste
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- ½ pound fresh morels, cleaned
- 15 stems fresh asparagus, blanched until tender but firm, drained and quartered
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
273 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 22 grams protein; 305 milligrams cholesterol; 944 milligrams sodium
Six to eight first-course or four main-course servings
- In a mixing bowl, whisk together the eggs, 1/4 teaspoon of the salt and 1/8 teaspoon of thepepper. Mix in the Parmesan cheese. Set aside.
- Melt the butter in a 10-inch nonstick skillet over high heat. Add the morels, season them with 1/2 teaspoon of the salt, add pepper to taste and saute until they begin to soften, about 2 1/2 minutes. Add the asparagus and cook just until warmed through, about 1 minute.
- Pour in the egg mixture and lower the heat to medium. Use a rubber spatula to cut the mixture in the center, pushing back the solid ingredients and letting the raw egg run to the bottom of the skillet. Cook for 3 minutes. Cover and cook for 5 minutes.
- Uncover and loosen the frittata with a spatula. Slide it out onto a plate, cover the plate with the skillet and invert the frittata back into the skillet. Cook just until set on the bottom, about 1 minute. Cut the frittata into wedges and serve with a green salad.