Appetizer, serves 6–8
3 tablespoons extra virgin olive oil
¼ pound fresh morel mushrooms, washed well, trimmed
½ pound asparagus, sliced diagonally into 1-½ inch slivers
6 large eggs, local/organic
6 tablespoons water
¼ cup parmigiano-reggiano, grated to taste
Sea salt or coarse Kosher salt
Pre-heat oven to 400 degrees F.
Heat large oven-safe (non-stick) sauté pan over medium heat. Add olive oil and morels and sauté until fully cooked. Add the asparagus and sauté until it becomes tender, 4 to 5 minutes, seasoning lightly with salt.
Remove from heat.
Meanwhile, lightly beat the eggs in a bowl with the water, seasoning with salt. Add grated parmigiano, stirring to combine. Add the egg mixture into the sauté pan. Cook the eggs, gently stirring until eggs begin to set around the edges and bottom.
Place pan in oven and bake the frittata until eggs are cooked through and frittata is browned on top, about 4 to 6 minutes.
To serve, slide frittata onto serving plate, and cut into small wedges. Frittata may be served hot, warm, or cool at room temperature. Serve with an additional drizzle of olive oil or a grating of parmigiano cheese.