| 1. |
Preheat oven to 400° F (200° C). Chop asparagus into 1/2" pieces and steam for five minute. Set aside. |
| 2. |
In large bowl, whisk eggs until smooth and incorporate pinch of cayenne, ground mustard. Stir in red pepper and pour into oven proof pan. |
| 3. |
Over medium-high heat, sauté mushrooms and onion in oil until soft, about five minutes. Add baby spinach in last minute, until it wilts. Stir in asparagus. Mix until spinach wilts. |
| 4. |
Turning heat down to medium, pour egg mixture over vegetables and cook, not stirring, until edges are set and middle is starts to bubble, about 5-7 minutes. |
| 5. |
Transfer pan to oven and bake 5-7 minutes, or until eggs are just set, or barely jiggly. Do not overcook! |
| 6. |
Take out and let sit for 2 minutes, then take a plate and put it over the top of the pan. |
| 7. |
Flip it upside down, releasing frittatta (unless your pan sticks then just cut wedges out of pan). If browned on bottom, then take another plate and flip it over again for prettier presentation. |
| 8. |
Serve with tomato slices or salsa. |
