Asparagus & Mushroom Frittata

Asparagus & Mushroom Frittata

Chef Joe DiMaio of Millers All Day Restaurant Charleston, SC

Serves 6

3 lbs. asparagus

¼ cup vegetable oil, divided

Kosher salt

8 oz. cremini mushrooms, sliced

4 oz. unsalted butter

22 whole eggs, blended in a blender for fluffiness

Whipped feta (recipe below)

Pickeled red onion  (recipe below)

 

Preheat the oven to 400°F.  Line two rimmed baking sheets with parchment paper.

Cut the top two inches off the asparagus stalks.  You will only use the tips.  The rest

Of the stalks can be cooked or used in salads.

Toss the asparagus tips with two-thirds of the vegetable oil and sprinkle lightly with

salt.  Spread on one of the prepared baking sheets.  Repeat with the mushrooms, using

the other third of the oil.  Roast the vegetables until lightly browned, about 8 minutes.

Let cool completely.

Heat the butter over medium-high heat in a 12 to 14 inch nonstick saute’ pan with an

ovenproof handle.  Make sure the butter touches every side of the pan.  Reduce the

heat to medium, add the mushrooms and asparagus, and cook for 30 seconds.  Add

the eggs.  Gently stir the eggs and vegetables with a rubber spatula.

When the eggs are halfway cooked, stop stirring and let the frittata form, about five

minutes.  A little bit of color on the bottom is fine.  Turn the oven to a low broil setting

and finish cooking the frittata in the oven.  This should take no longer than five minutes.

Remove the frittata from the oven and let it rest for five minutes before serving.

To serve: Spoon the whipped feta onto the frittata.  Drain the pickled onion and place

on top.  Cut the frittata into six pieces and remove them with a pie server.

(Note: You can also bake the frittata in a nine – by – 13 inch oven proof glass casserole dish.  TO help prevent sticking, coat the dish with cooking spray.  Saute’ the roasted vegetables in the butter in a skillet.  Combine the vegetables and eggs in the casserole dish, and bake in a 350° oven for 35 minutes.  Check the center with a toothpick to see if it is cooked completely.  Let it rest for five minutes before cutting.)

For the pickled red onion:

4 oz. red onion, peeled and thinly sliced
1 cup white distilled vinegar
1/4 cup water
1/4 cup sugar
1 Tbs. kosher salt
1 garlic clove

For the whipped feta:

6 oz. feta cheese, crumbled 
1/4 cup heavy cream
1 tsp. chopped flat-leaf parsley
Kosher salt
Black pepper