Garden Vegetable Frittata

This recipe is packed full of wonderful vegetable goodness.

1 pound asparagus, cut into 1-inch pieces
6 ounces button mushrooms, sliced
1 tbsp olive oil
1 clove garlic, minced
1 shallot, minced
1 small or 1/2 large zucchini, sliced in half lengthwise and sliced into thin, half-moon shapes.
6 large eggs
1/3 cup 1% milk
1 tsp salt
1/4 tsp freshly ground black pepper
dash nutmeg
1 tbsp chopped chives
1/4 cup freshly grated Parmesan cheese
2 medium or 1 large tomato

Preheat the oven to 350 degrees.

Blanch asparagus in boiling water for 1-2 minutes and immediately shock in ice water. Drain and dry asparagus, set aside.

In a skillet, heat oil and saute the mushrooms over medium heat for about ten minutes. Add the garlic and shallots to the mushrooms and continue to cook for about two minutes more. Remove the mushroom mixture from the heat and set aside.

In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and chives. Add asparagus, mushroom mixture, and zucchini.

Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray. Pour the egg and vegetable mixture into the dish.

Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle Parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.

Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight — allow to come to room temperature before serving.

Makes six servings