Frittata Primavera

Ingredients

• 6 large eggs
• 1 cup asparagus, sliced in 2" pieces
• 1 cup chopped red bell pepper
• 1 cup pieces or slices mushrooms
• 2 tbsps parmesan cheese
• 1/2 clove garlic, minced
• 1 tbsp olive oil
• 2 tbsps fresh basil, chopped fine
• 1 dash salt
• 1 dash pepper
• 2 medium scallions, sliced thin
• 1/4 oz water

Directions

1. Sauté garlic, mushrooms, asparagus and bell pepper in olive oil in a medium large skillet for about 4 minutes. Add scallions and sauté another minute.
2. In a medium bowl, mix eggs with a fork until just blended. Add a tablespoon of water, parmesan cheese, salt and pepper and basil.
3. Pour egg mixture over vegetables in skillet. Cook for approximately 4-6 minutes, lifting edges and tilting skillet to allow uncooked eggs to go underneath.
4. Cook until just set. Finish under the broiler for about 1 minute to brown the top a little.
5. Cool for about 5 minutes then cut into 6 wedges.
6. Serve warm or room temperature.