Asparagus, Ham and Mushroom Frittata For Two - Or so

serves two

Olive Oil
4 ounces Asparagus, woody ends trimmed off and cut into 2-3 inch pieces
2 ounces diced ham
1 ounce sliced bella mushrooms
1 small clove minced garlic
4 eggs – beaten (season with salt and pepper if desired)
1/4 cup shredded Colby Jack Cheese
2 tablespoons shredded Parmesan Cheese

In an 8 inch cast iron skillet add a few drizzles of olive oil. Add asparagus and gently sauté over medium heat for about 3 minutes.  Add ham, garlic and mushrooms and continue to saute, stirring often for another 2 minutes.

Pour beaten eggs over asparagus, sprinkle in cheddar cheese and let cook till set around the edges but still liquid in the center. When this happens sprinkle parmesan cheese on top and put in oven under high broiler setting (I have an electric oven so if you have gas oven I would just set the oven to 450 degrees.) Once set, about 7 minutes, take out of oven and using a spatula gently slide it out of the pan onto a plate and enjoy.

Adapted from a recipe by Nutmeg Nanny

Easily tripple or double for your family.  If you are using a 12 inch skillet, tripple the recipe.