Tomato, Mushroom and Asparagus Cheddar Frittata

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Ingredients

  • 2 cups sliced cremini mushrooms
  • 1 tablespoon olive oil, divided
  • 1 tablespoon P.S. Flavor!™ Porcini Pepper seasoning, or 1 teaspoon additional kosher salt
  • 1 1/2 teaspoons P.S. Flavor!™ Creole Kitchen seasoning, or Creole seasoning of choice
  • 12 eggs
  • 3 tablespoons 1% or 2% milk
  • 1 cup shredded extra-sharp cheddar (or cheese of your choice)
  • 2 cups grape or cherry tomatoes, halved
  • 1 small sweet red or Vidalia onion, thinly sliced in strips (about 1/2 cup)
  • 1/2 teaspoon kosher salt (recommend Diamond Crystal®)
  • 2 cloves garlic, minced
  • 1/2 pound asparagus, woody ends removed, sliced on bias and blanched if thick (for color)
  • 2 tablespoons: mixture of chopped basil, flat-leaf parsley, cilantro, plus additional sprigs for garnish

Directions

  1. Preheat the oven to 425 F. Place sheet pan in oven to heat with oven.
  2. Toss the sliced cremini mushrooms with 1 teaspoon olive oil, 1 tablespoon Porcini Pepper and ½ teaspoon Creole seasoning. Add to hot sheet pan and roast 12-15 minutes until starting to turn golden; remove from oven.
  3. Crack the eggs into a medium mixing bowl. Add the milk. Whisk just until the egg yolks and whites are blended. Whisk in 3/4 cup of the shredded cheese, reserving the remaining ¼ cup for garnish. Set the mixture aside.
  4. In a large (12- to 15-inch) cast iron skillet (or any other large skillet that is oven safe), add the remaining olive oil, tomatoes, sliced onion, ½ teaspoon kosher salt, and remaining Creole seasoning. Mix together and cover the bottom of the pan and then turn heat onto medium-high. Cook, stirring only occasionally, to allow tomatoes and onions to caramelize. 
  5. When the tomato juices begin to evaporate, add the garlic and roasted mushrooms and sauté for 30 seconds. Add asparagus and mix together. Whisk the eggs once more with the chopped herbs and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute mixture evenly across pan. Sprinkle with remaining cheese.
  6. Once the outside edge of the frittata turns lighter in color, about 1 minute, carefully transfer it to the oven. Bake for 10-12 minutes (keep an eye on it!), until the eggs are puffed and appear cooked and the center of the frittata jiggles just a bit when you give it a gentle shake. Remove from oven and cool on a rack.  
  7. Garnish with fresh herb sprigs. Slice with a knife and serve.
     

https://www.cutco.com/learn/tomato-mushroom-and-asparagus-cheddar-frittata