Name: Asparagus and Sun-Dried Tomato Frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1/4 pound asparagus (trimmed and cut into one inch pieces); 1 cup water; 1 teaspoon salt; 1 teaspoon olive oil; 4 large crimini or white button mushrooms (sliced); 1 heaping tablespoon sun-dried tomatoes in oil (drained and sliced); 1/4 cup low fat feta cheese (or goat cheese, crumbled); 4 eggs (lightly beaten); 1/2 teaspoon salt; 1/4 teaspoon black pepper; red onion (thinly sliced, for garnish optional); Oven safe 8 or 9" nonstick skillet