Ingredients
- olive oil for drizzling
- 8 mushrooms, quartered
- 6 spears of asparagus, chopped
- salt and freshly ground black pepper
- 12 large eggs
- 1/2 grated monterey Jack
- 1/4 cup Parmesan
- 2 dashes hot sauce
- 2 Tbsp butter
- 1 med onion, halved and sliced thin
- 1 cold baked potato, diced
- 1/4 cup chopped green olives with pimentos
- 2 jarred roasted red peppers sliced thin
- 8 fresh basil leaves chopped
Preparation
Step 1
Preheat oven to 450 degrees
Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 mins, Set aside
Beat together eggs with some salt and paper in a bowl. Do not over beat...just mix Stir in Monterey Jack, parmesan and hot sauce and set aside
In a large overproof nonstick skillet, melt the butter over med high heat. Add the onion and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes Finally, add the asparagus, mushroom, olives and roasted red peppers and cook , stirring until everything is hot.
Make sure all ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven, Cook watching it carefully until the eggs are set but not very brown on top. 10-12 mins.
Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges