These are awesome when you need something quick, simple, and tasty. Plus, you can throw in all those half-used veggies chilling in your fridge! This version contains asparagus, mushroom, prosciutto, and mint. Traditionally, my family makes a version of this but with just Portuguese sausage and parsley. 
The basic recipe remains true: cook some eggs and add whatever you want!
4 eggs
Sprinkling of cheese (most like Parmesan)
Sprinkling of mint
8 asparagus stalks (2 per egg is how I measure)
2 oz. portabella baby mushrooms, cut into chunks
Some chopped prosciutto
Olive oil (for the pan)
Pepper
Crushed red pepper
Crushed red pepper
Preheat the oven to 400. On the stove top, bring some water to boil.
Clean and chop off the ends of the asparagus. Blanch the asparagus (meaning drop it in the hot water and leave until they turn a very bright shade of green) for about 4 minutes. Refresh them until needed (meaning leave them in a bowl of ice water so they keep it together).
Beat the eggs lightly in a bowl, sprinkle with freshly ground pepper and red pepper. Add cheese and mint.
Note: I am not using salt because the meat I'm using is by nature salty.
In an oven proof pan, heat the oil till it’s very hot. Pour in the egg mixture and keep tilting till the egg in the pan is evenly distributed.
While it’s still runny, throw in the mushrooms, meat, and arrange the asparagus atop the egg mixture. Let it cook for a minute or two.
Place the hot pan into the oven and cook until the top is well set and slightly golden. Test with knife- don't worry if the top a little shiny, that's from all the yummy things cooking inside.Transfer to a plate and pat some of excess juice. Eat as is or serve on ciabatta like a samich! Frittatas are a delicious and fairly healthy meal. Get creative!
