A versatile dish can always come in handy, especially if you are looking to please a crowd or find a way to use leftover veggies. A simple, go-to (and one of my favorites) is the frittata.
The ‘crustless’ quiche of the Italian world, a frittata is typically enriched with additional meats, cheeses or even pasta. Cooked in a single pan and filled with delicious ingredients, you can’t go wrong whipping one of these up for a brunch or light dinner.
I am a huge fan of endless-ingredient dishes. Picking and choosing your favorite things to cover in eggs and cheese could only make my day better and anybody’s meal time happier.
I prefer to use potato as the base for my frittata, followed by onions, slowly cooked to golden perfection. Then I proceed with the vegetables – they can be on hand or picked out of the garden bed (leftover ones work here too). Cover those 
delicious layers with egg and cheese and call it a day.
Perhaps you recall the mentioning of cooking a frittata in one pan? After you have achieved perfection on the stove top, you send your skillet to the oven. The simplicity of finishing a meal that finishes itself is something I will never complain about, plus it gives you plenty of time to wash the dishes before eating.
This is a recipe I am going to share with you and you quite possibly will have all or none of the ingredients in the recipe.
Don’t let that stop you. Take what you have on hand and create a delicious frittata of your own!
Asparagus & Mushroom Frittata
Yields: 8-12 servings
Ingredients:
1 cooked potato, sliced into half moons
1 sweet onion, sliced thin
1 cup mushrooms, coarsely chopped
1 bunch of asparagus, cooked (blanched, roasted), ends removed
1 cup pepper jack cheese, shredded
10-12 eggs
2 T butter
1 T olive oil
Salt and pepper to taste
Preheat oven to 375 degrees. In a 9inch or larger skillet or non-stick ovenproof pan on medium heat, add the butter and olive oil. After butter has melted add the onions. Allow onions to caramelize, about 5-10 minutes, stirring occasionally and maintaining the heat.
Add the mushrooms and potatoes. Season with salt and pepper. Cook for 5 minutes allowing the potatoes to get slightly golden brown. Lay the cooked asparagus tops on top.
In a bowl whisk 10 eggs. Stir in the shredded cheese. Pour this mixture over the layers in the pan, being sure to spread evenly. Give the pan a slight jiggle to evenly distribute the egg. If a larger pan is in use, a few more eggs might be necessary. 
Allow the eggs to form an outer cooked edge, about 5 minutes on the stove top at about medium heat. Place the skillet or pan on the oven. Cook for about 15-20 minutes on the middle rack of the oven, watching closely. The egg will no longer jiggle when frittata is set.
Allow cooked frittata to rest in the pan for at least 3 minutes before removing. Slide frittata out onto a large plate or cutting board. Slice like a pie and serve with fresh fruit or a salad, hot, cold or room temperature. Enjoy!
