Spring Asparagus and Mushroom Frittata

Name: Spring Asparagus and Mushroom Frittata
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 large shallot, finely chopped; 4 ounces sliced mushrooms of choice; 1/2 pound baby asparagus, ends trimmed and cut into 1 inch pieces; 2 teaspoons Italian seasoning; 1 teaspoon fresh thyme, finely minced; 1/2 teaspoon crushed red pepper; salt and black pepper; 8 large eggs; 1/4 cup heavy cream; 4 ounces crumbled goat's cheese; 1/2 cup parmesan cheese; chopped fresh parsley, for garnish

Spring Asparagus and Mushroom Frittata was pinched from <a href="http://www.cookingandbeer.com/2015/03/spring-asparagus-and-mushroom-frittata/" target="_blank" rel="noopener">www.cookingandbeer.com.</a>

INGREDIENTS

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2 tablespoons olive oil

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1 large shallot, finely chopped

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4 ounces sliced mushrooms of choice

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1/2 pound baby asparagus, ends trimmed and cut into 1 inch pieces

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2 teaspoons Italian seasoning

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1 teaspoon fresh thyme, finely minced

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1/2 teaspoon crushed red pepper

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salt and black pepper

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8 large eggs

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1/4 cup heavy cream

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4 ounces crumbled goat's cheese

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1/2 cup parmesan cheese

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chopped fresh parsley, for garnish

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