Asparagus-and-Mushroom Frittata

Ingredients

• 4 ounces asparagus trimmed cut into 1 1/2-inch pieces
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons chives dried chopped
• 3 large egg whites 
• 2 large eggs 
• 2 tablespoons parsley fresh chopped
• 4 ounce pre exotic mushroom blend 
• 1 tablespoon olive oil divided
• 0.5 cup pecorino romano cheese shredded divided
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• whisk
• broiler
• spatula

Directions

1. Arrange oven rack 6 inches from the broiler. Preheat broiler to high.
2. Heat 2 teaspoons of the olive oil in an 8-inch, ovenproof, nonstick skillet over high heat.
3. Add the mushrooms and cook, 2 minutes, stirring frequently. Reduce the heat to medium-high and add the asparagus. Cook in skillet for 2 minutes more.
4. While the mushrooms are cooking, whisk together the eggs, egg whites, chives, parsley, salt, pepper, and 1/4 cup of the cheese in a medium bowl.
5. Add the remaining teaspoon oil to the pan, stirring the vegetables to coat.
6. Pour the egg mixture over the mushrooms and asparagus and reduce heat to medium-low. Cook for 1 1/2 minutes, running a rubber spatula around the edges of the pan to keep the eggs from sticking.
7. Sprinkle the remaining 1/4 cup cheese over the egg mixture and broil it for 2 1/23 minutes or until frittata is golden brown and lightly puffed.
8. Remove the frittata from the skillet, cut into 4 pieces, and serve it immediately.