Karen's Cave Kitchen
& Mushroom Frittata
12 Eggs (cage free & brown)
1 Small Package Baby Bella Mushrooms
1 cup Fresh Asparagus, chopped 1/2" pieces
2 Tblsp Pasture Butter, divided evenly
1 tsp Black Pepper
1/2 tsp Sea Salt
3 Tblsp Black Olives, finely chopped
1/4 cup Fresh Green Onions, chopped
(I do this with my kitchen shears)
1 Package Prosciutto Slices (nitrate and nitrate free,
ingredients should be only pork and water)
1/4 cup Sun Dried Tomatoes
Preheat oven on Low Broil.
In a small skillet, melt one tablespoon of butter and quick fry asparagus and mushrooms over medium-high heat until browned. Set aside.
In a large bowl beat eggs until very fluffy. Add pepper, salt and olives to eggs and beat until combined.
In a large nonstick skillet (12"-14") melt the other tablespoon of butter over medium heat and distribute evenly.
Add egg mixture to skillet. Do NOT stir after pouring in eggs or you will have fancy scrambled eggs. While eggs are browning (forming a "crust"), layer Prosciutto first, then mushrooms and asparagus, followed by sun dried tomatoes and green onions. Layer ingredients quickly while eggs are cooking on the bottom.
After about 8-10 minutes on the stovetop over medium heat (no stirring), you'll remove your skillet from the stovetop and put it under the oven broiler. The eggs will be cooked on the bottom but you'll still have uncooked eggs that you've layered the other ingredients into on the top. The broiler will finish cooking the eggs and further brown and heat all ingredients. Watch it closely under the broiler and remove when nicely brown. It usually takes about 5-7 minutes under my low broil setting.