FRITTATA

Hi everyone.  Here it is the weekend already.  Time is just flying.  It will soon be October and from then on the rest of the year until January becomes one large blur.  People seem to get more busy and more busy at this time of year.  There seems to be no slowing down.  It's like you are on a fast moving freight train saying "out of my way."  And the next thing you know it's New Year's Day and all the hustle and bustle have ended and your breathing is back to normal.  So, this weekend, take a deep breath, slow down a minute, and on Saturday or Sunday morning get your family together and make a great breakfast, read the paper, and have some conversation.  To go along with this, here is something that can be the main focus of that relaxing time with family or even some friends before Football starts.  Easy to make, delicious, and good for you.  In case you have never heard the word Frittata, it is the Italian version of an omelet.  And you can get imaginative and creative when you make them.  This is my favorite.

10 Asparagus spears cut into 1" pieces
1 1/2 cups sliced Mushrooms
1'2 diced Onion
3 cloves diced Garlic
1/2 cup grated Parmesan or Romano Cheese
Olive Oil
8 to 10 Eggs depending on how many people you are serving (this serves 4)
Salt and Pepper (remember the cheese is salty)

In a bowl, beat the eggs until fluffy (the more air you incorporate into the eggs the higher the Frittata)
Add 1/4 cup or so of water.  In the meantime, put 1/4 cup of olive oil into a large skillet, when hot add the onions and saute until tender.  Add the minced garlic on top (this way it does not burn) saute for a minute or two, add the asparagus and saute for three or four minutes, add the mushrooms and saute for a couple of minutes.  Add the cheese to the eggs and incorporate.  Then gently add to the vegetable mixture, turn the heat to low and cover your pan.  Let it cook for 3 or 4 minutes minutes, remove the cover, and with a spatula, draw the egg mixture gently from the sides allowing the uncooked egg to go to the bottom.  Repeat this until all the liquid has gone to the bottom.  Place a plate over the eggs, holding with one hand and flip the Frittata onto the plate.  Let it slide back into the pan and continue cooking on low until done.

Remove to a platter, cut into pieces, and serve with a fruit salad and some grilled bread.  This dish is even yummy served cold (just in case you happen to have some left over.)  I often make it for a light dinner with a dish of fruit.

Enjoy!
That's it for now.
Ciao
Grayce