photo by: Lisa Hubbard
  • 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.