- 2 TBSP Butter
- 1/2 Cup Green Onions, chopped
- 1 Bunch Asparagus, cut diagonally into 1″ pieces
- 1/2 Cup Crimini Mushrooms, sliced
- 8 Local Eggs
- 3/4 Cup Gouda Cheese
- Salt & Pepper to taste
- 1/2 Cup Parmesan Cheese, grated
Melt butter in skillet, add aspargus, onions & mushrooms & saute until tender. Whisk eggs, 1/2 Cup Gouda, salt & pepper in bowl. Add egg mixture to skillet until almost set (10 min) add remaining Gouda sprinkle Parmesan Cheese on top. Broil until Fritatta is puffed & cheese begins to turn golden. Carefully transfer to platter. Cut into wedges & serve.