Mushroom, Asparagus Fritatta
Chef Larry's Recipe
ARCHIVED RECIPES CONTACT INFO |
- 8 Eggs, large 1/4 cup Milk Salt to season Fresh ground black pepper to season Olive oil or cooking oil as needed 1/3 cup White mushrooms, sliced 1/3 cup Cremini or brown mushrooms, sliced 1 cupAsparagus spears, cooked, sliced 1/4 cup Red and green bell peppers, seeded, small dice 1/4 cup Tomato, small dice 3 Scallions, minced 4 oz.Boursin herb cheese 1 cup Swiss cheese, shredded 1/2 cup Monterrey Jack cheese, shredded 1 1/2 tsp. Fresh parsley, chopped
Combine eggs and milk, season with salt and pepper. Mix well and reserve. Heat a non-stick omelette or egg pan over medium heat. Add a small amount of oil. Add scallions, peppers, mushrooms, asparagus and tomato. Cook for until vegetables become tender. Portion egg and parsley and add to pan. Cook eggs until set. Carefully turn fritatta over. Smear frittata with Boursin cheese and top with shredded Swiss and Monterrey Jack cheese. Melt cheese under top broiler and serve. Repeat process to yield 4 portions. Makes 4 Servings Learn how to prepare more recipes with Chef Larry on 10News Morning and Midday.
Copyright 2004 by 10News.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
