Sweet Potato Asparagus & Mushroom Frittata

Happy Sunday and end to a beautiful weekend! I spent most of yesterday outside at an art walk, enjoying the beautiful weather and meeting some great local artists at the South Slope Art Tour.

Now to some lazy Sunday cooking! What do mushrooms, asparagus, sweet potatoes, onions and eggs have in common?  I'll tell you what- it's Frittata time!  

Ingredients:

6 eggs

1/3 cup of milk (any type of milk is fine- I used skim milk)

1 small onion

1 medium sized sweet potato

1/4 cup of parmasean cheese

6 medium sized crimini mushrooms

4 asparagus stalks

Directions:

I pulled out my cast iron skillet (8") and added 1-2 Tbsp of olive oil, the mushrooms and onions over medium heat on the stovetop.  Cook until the onions become translucent and the mushrooms have shrunken in size. Add the asparagus stalks (cut down into pieces).  In the meantime, wash and peel the sweet potato, place in plastic wrap and pop into the microwave for 2-3 minutes.  It'll be easier if you cook the sweet potato ahead of time so that you can cut it into small pieces and add to the mushroom and onion mixture.  Place the sweet potatoes in the skillet with the cooked asparagus, onions and mushrooms for another 3-5 minutes until the sweet potatoes become soft.

Preheat the oven to 400 degrees.

In a separate bowl, combine the 6 eggs and 1/3 cup of milk and whisk until combined.  

Pour the egg mixture over the cooked veggies in the same skillet and place the entire skillet in the oven. (Make sure that you can use your skillet in the oven- I used a cast iron skillet and this just makes it slightly easier to clean up afterwards).  Cook in the oven for about 20 minutes.  Make sure to wear oven mitts to handle the pan!  And you're done! Serve with a spinach salad or by itself.  Cut into slices and keep in the refrigerator for 2-3 days or freeze a few slices for a weekend treat.