Asparagus and Mushroom Frittata

This Phase 1 Asparagus and Mushroom Frittata offers a nice dinner option for egg lovers and vegetarians.

Ingredients:

• 2 tsp grapeseed oil
• 2 cups asparagus, trimmed and cut to 1 inch pieces
• 2 cups mushrooms, sliced
• 8 eggs
• 2 Tbsp dried chives, chopped
• 2 Tbsp fresh parsley, chopped
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• Adjust or add spices to your taste (onion powder, garlic powder, etc)

Directions:

1. Arrange an oven rack 6 inches from the broiler. Preheat broiler to high.
2. Heat 2 tsp of the grapeseed oil in an 8-inch, ovenproof, nonstick skillet over high heat. Add the mushrooms and cook for 2 minutes, stirring frequently. 
3. Reduce the heat to medium-high and add the asparagus. Cook for 2 minutes more.
4. While the mushrooms are cooking, in a bowl whisk together the eggs, chives, parsley, salt and pepper.
5. Pour the egg mixture over the mushrooms and asparagus and reduce heat to medium-low. Cook for 2 minutes.
6. When the eggs are set, put the pan under the broiler for 2 & 1/2 to 3 minutes or until frittata is golden brown. 

Makes 2 servings (protein + 2 cups vegetables) for Phase 1.