Asparagus And Mushroom Frittata - cooking recipe

Ingredients

2 tablespoons butter
2 tablespoons olive oil
3 cups sliced mushrooms
1 garlic clove, minced
8 eggs
1/3 cup chopped fresh parsley
1/4 teaspoon black pepper
12 ounces cooked asparagus
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese

Preparation

In a large skillet with an ovenproof handle, heat 1 tablespoons each of the butter and olive oil over high heat; cook the mushrooms and garlic, stirring often, for about 2 minutes or until the mushrooms are softened.
With a slotted spoon, remove to a bowl and set aside.
Drain the liquid from the skillet; heat the remaining butter and olive oil over medium heat, swirling to coat the pan.
Combine the eggs, parsley and pepper; pour into the skillet.
Cover and cook over medium-low heat for 5 to 7 minutes or until the top is almost set.
Sprinkle with the mushroom mixture; arrange the asparagus like wheel spokes on top.
Sprinkle with the mozzarella, then with the Parmesan.
Broil until the cheese melts and is lightly browned.