Frittata with mushrooms and asparagus

Frittata is the perfect breakfast dish to use whatever is in the fridge. In this version of the dish, mushrooms are perfectly combined with asparagus, onions, potatoes, green olives stuffed with pimento peppers, and baked bell peppers. And two types of cheese — Monterey Jack and Parmesan — make frittata simply amazing. This thick, fluffy omelet is first fried in a pan and then cooked in the oven. Sprinkle fresh basil over the finished frittata and serve when it has cooled slightly.

Ingredients for the recipe:

8 mushrooms, cut into 4 pieces
6 asparagus stalks, chopped
12 large eggs
Olive oil to drizzle
0.5 cups grated monterey jack cheese
1/4 cup grated Parmesan
2 drops of hot sauce
2 tablespoons butter
1 medium onion, halved and thinly sliced
1 chilled baked potato tuber, diced
1/4 cup chopped green olives with pimento peppers
2 canned baked bell peppers, chopped thinly
8 fresh basil leaves, chopped

Time: 50 min.
Difficulty: easy
Servings: 8

Cooking a recipe:

Step 1
Preheat oven to 230 ° C.

Place mushrooms and asparagus on a baking sheet, drizzle with olive oil, sprinkle with salt and black pepper and bake until golden brown, about 12 minutes. Set aside.

Step 2
In a bowl, combine the eggs with a little salt and black pepper. Do not whisk; just stir. Add Monterey Jack, Parmesan and hot sauce and set aside.

Step 3
Melt the butter in a large nonstick skillet over medium-high heat. Add the onions and sauté, stirring frequently, until soft and golden brown, for a few minutes. Add the diced potatoes, season with salt, pepper and stir. Cook for a couple of minutes. Finally, add asparagus, mushrooms, olives and baked bell peppers and cook, stirring occasionally, to warm up.

Step 4
Spread all the ingredients evenly over the bottom of the pan, then pour in the egg mixture so that it covers evenly. Fry without stirring for 30–45 seconds to freeze the edges, then place the pan in the oven. Bake until the frittata is firm, but should not be very browned on top, 10–12 minutes.

Step 5
Remove the frittata from the pan and place on a cutting board. Sprinkle with basil and slice into wedges with a long, serrated knife.