Sunday Dinner: Mushroom and Asparagus Frittata with Salad

Full disclosure: this is actually a Sunday brunch recipe, but I think it would work equally well for a light spring dinner. Almost all of its ingredients you can find in season at the farmers’ market right now.

For the frittata:

2 tablespoons olive oil
1 cup chopped green onions
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
8 large eggs
1 1/4 cup crumbled feta cheese
salt and freshly ground pepper

Preheat oven to 350 degrees.

Heat oil in heavy ovenproof 10-inch-diameter nonstick skillet over medium heat. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Add green onions and cook for another minute.

Whisk eggs, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet and fold gently to combine.

Place in hot oven and cook (rotating the pan once halfway through) until frittata is puffed and cheese begins to turn golden, about 20 minutes. Cut into wedges and serve.