- 2 tablespoons olive oil
- 10 Cremini mushrooms, sliced
- 10 ounces fresh spinach, chopped
- ½ bunch asparagus, sliced
- 2 cloves garlic, crushed
- 8 eggs
- 2 egg yolks
- 4 tablespoons Organic Valley® Organic Whole Milk
- ½ cup grated parmesan cheese
- 1 tablespoon Organic Valley® Butter
- sea salt and fresh cracked black pepper to taste
Heat olive oil in a medium saucepan. Add mushrooms and cook for 3 to 5 minutes. Add spinach and cook until wilted. Add asparagus and cook for 1 minute. Add garlic and cook until fragrant, about 1 to 2 minutes. Increase heat until all moisture appears to have evaporated. Add salt and pepper to taste. Set aside.
In a separate bowl, whisk eggs and egg yolks with milk. Lightly salt and season with pepper. Stir in cheese and cooked vegetables.
Heat skillet over a medium flame and add butter with a splash of olive oil (prevents butter from burning). Add egg and vegetable mixture and shake pan back and forth on stove top. After a few layers have cooked, turn the heat to low and cover. Cook for 10 minutes. Meanwhile, preheat the broiler.
Uncover skillet and place in oven for 1 to 2 minutes. Remove from oven and loosen the edges of the frittata; give the skillet a shake. Allow to rest for 5 minutes, then gently loosen frittata from the sides again and turn over onto a round serving platter. Slice and serve immediately.