Vegetable Frittata with Roasted Asparagus & Tomatoes - OLDWAYS - Cultural Food Traditions OLDWAYS –

Ingredients

• 6 large eggs
• 2 tablespoons grated Parmigiano Reggiano, plus extra for garnish
• 1 teaspoon minced garlic
• 2 teaspoons diced shallot
• 1 cup peeled, diced Russet potatoes, boiled until tender, drained and chilled
• 1 roasted red pepper, peeled, deseeded and diced
• 1 tablespoon chopped parsley
• 1 tablespoon chopped basil
• 3 tablespoons extra-virgin olive oil
• 1 cup Cremini mushrooms, sliced
• ¼ cup grated Fontina cheese
• 3 tablespoons chopped fresh Italian parsley leaves
• Zest of 1 lemon
• 1 garlic clove, minced
• 24 large asparagus stalks, bottoms trimmed
• ¼ cup extra-virgin olive oil
• Salt and pepper to taste
• 3 tablespoons extra virgin olive oil
• 6 large Roma tomatoes, cut into ¼ wedges
• 3 fresh thyme sprigs, leaves only
• ½ garlic clove, minced
• Sugar
• Salt and pepper