Mushroom, Potato, Asparagus, And Red Pepper Frittata
- Two teaspoons Aceto Balsamico Modena Balsamic Vinegar
- Three tablespoons Extra Virgin Olive Oil
- Six eggs
- One quarter cup fresh Parmigiano Reggiano Italian Cheese
- Five ounces mushrooms
- One tablespoon fresh parsley
- One small onion
- One red bell pepper
- One potato
- Eight ounces asparagus tips
- Sea salt and pepper to taste
Dice the onion, chop up the mushrooms, cut the bell pepper into quarter inch slices, and peel the potato. Cut the potato in half, and from there into quarter inch thick pieces in the opposite direction of the half cut. Blanch the potato and the asparagus. Cut the parsley into tiny pieces. Grate the Italian cheese and preheat your oven to 425 degrees.
Take out a small bowl and crack the eggs. Wisk together and blend the yokes, then put in the parsley and salt and pepper and mix. In another separate pan, pour in the olive oil and onion and sauté for 5 minutes. Put the mushrooms in and sauté them until soft, then remove them and put them aside.
Mix the eggs into the pan and cook for 4 minutes at moderate heat, then arrange the vegetables on top of the eggs. Spread the Italian cheese on top and then put in the oven for less than 15 minutes. Remove from the oven and drizzle with the fine Italian Modena Balsamic Vinegar. Can let cool down before serving, but serve soon after removing from oven.