Sarah McLachlan's Asparagus Frittata

Ingredients

• 5 stalks fresh asparagus
• 8 large eggs, beaten
• 1/4 cup milk
• 1/8 teaspoon ground nutmeg
• salt & freshly ground black pepper
• 1 medium onion, sliced
• 2 teaspoons canola oil
• 6 fresh button mushrooms, sliced
• 1 cup fresh spinach, chopped
• 2 roma tomatoes, chopped (plum)
• 1/4 lb mozzarella cheese, shredded
• 1 bunch basil, thinly sliced

Directions

1. 1

   Preheat oven to 350 F (180 C).

2. 2

   Remove the tough ends of the asparagus and discard; blanch or steam asparagus for 5 minutes, or until bright green and tender; rinse under cold water and drain thoroughly.

3. 3

   Beat eggs and milk together; season with nutmeg, salt and pepper; set aside.

4. 4

   In a ovenproof skillet, preferably cast iron, saute onion in oil until translucent, then add mushrooms and saute until golden brown.

5. 5

   Add spinach and cook until completely wilted.

6. 6

   Add chopped tomatoes.

7. 7

   Pour egg mixture into skillet; stir briefly.

8. 8

   Sprinkle mozzarella on top, decorate with asparagus and basil and bake 10 to 15 minutes, or until cheese is melted and bubbly.

9. 9

   Serves 4 generously.