Frittata Frenzy - A Spring Frittata

Frankly, I don't know how I got this far in life without becoming crazy for frittatas.

The other day I embarked upon my first frittata making escapade and it came out, well, perfect. This is saying a lot, because usually, when I attempt a new food, I screw it up royally. I've had cakes that cut like rib-eyes, pizza crusts that taste like milky bones, and curries that raise the dead. But with a frittata, I honestly don't know how you could mess it up.

In addition to being easy, this little egg bake wonder can be eaten sans silverware or with your finest sterling, cold or hot, and for breakfast, lunch, or dinner. It's gluten free. High protein. And depending what you toss in, high fiber. A perfect meal to prep for bathing suit season (which, incidentally, is creeping up faster that you can say "muffin top").
I served mine with homemade sweet potato fries, but you could pair with a nice salad for dinner, crusty bread for a carb fix, or fruit salad for brunch.

SPRING FRITTATA

1 bunch asparagus chopped into 2 inch pieces
1 carton mushrooms, sliced
1 dozen eggs
1 cups cheddar cheese (Swiss would work too)
1 onion, chopped
2 cloves garlic, chopped
1/3 cup half and half
salt and pepper to taste
1 tbsp butter or coconut oil

Steam asparagus until fork tender. In an oven safe frying pan (*see note*) saute mushrooms, onions, and garlic until golden brown. Meanwhile, whisk eggs, cheese, salt, pepper, and half-n-half in a medium bowl. Once mushroom mixture is done, empty the pan into a separate container and pour egg mix into pan. (At this point, I added a dab of coconut oil to my pan just to make sure it was properly greased). Cook over medium low heat until eggs turn slightly opaque, then sprinkle veggies evenly over-top. Finish in oven on low broil for three to five minutes. Let stand upon taking out of oven before serving.

*I used my cast iron skillet for this. Most recipes I stumbled upon said to use a non-stick pan, but I melted a little coconut oil on the cast iron before I began and my frittata cut like a dream.*