In the mood for some Mexican-inspired dishes? Try these wonderful slow cooker favorites!
It’s asparagus season! Ok, we might be rushing things just slightly, but here in Lancaster County we have experienced an unusually warm winter and it feels like asparagus should be at the height of the season.
One of my friends often says that asparagus season is her favorite season of the year. When it starts to grow locally, she will eat it for almost every meal, including breakfast!
Asparagus season is the start of the growing season in our area. The next few months will bring luscious, colorful harvests of great vegetables at roadside stands or at our Central Market. It is a time of year when we are able to really get “back to nature” and enjoy freshness after the many imported or preserved vegetables of winter.
So, to help my friend celebrate her favorite season of the year, we strayed from the slow cooker today and made this breakfast frittata.
Fix-It and Enjoy-It 5-Ingredient Recipes, page 152
Makes 4 servings
Prep Time: 10-12 minutes
Cooking/Baking Time: 13-15 minutes
half stick (4 Tbsp.) butter
¾ lb. fresh asparagus, chopped in 1-1 ½” pieces
10 baby bella mushrooms, sliced
6 eggs, beaten
salt and pepper to taste
1 tsp. prepared mustard
½ cup shredded Asiago cheese, or 1 cup shredded Mexican cheese
1. Melt butter in large skillet.
2. Sauté asparagus and mushrooms in butter just until asparagus is crisp-tender.
3. Beat eggs in large mixing bowl. Stir in salt and pepper.
4. Pour asparagus, mushrooms, and butter into eggs. Stir together well.
5. If you wish, add any or all of the optional ingredients.
6. Spoon mixture into a lightly greased 8×8 baking pan.
7. Put pan in oven and bake uncovered at 375° for 8-12 minutes, or just until eggs are set.