Week 2: Mushroom, Asparagus & Goat Cheese Frittata

6 eggs
2 tbsp. water
1 cup roughly chopped mushrooms
(I used a medley of baby bellas, shitake, and oyster)
1 shallot chopped
1 tbsp. butter
1 cup chopped and boiled potatoes
steamed asparagus
goat cheese
s + p to taste

We mixed the eggs, water and some crumbled goat cheese together. The shallots were sauteed in butter until slightly translucent and then the mushrooms were added, mixed and kept over low-medium heat for a couple of minutes. The mushroom mixture and the boiled potatoes were added to the eggs. Then back in the frittata pan. After cooking on the stove top for about 8-10 minutes we topped the frittata with the asparagus and dollops of goat cheese and then threw it in the broiler.

This frit was yummy, but needed something more—like savory herbiness. Maybe saute herbs with the shallots? I may chop the asparagus and throw it in the egg mixture next time too. I was going for some lovely design, but it was a bit funky looking and hard to cut to boot! I think next week we will ditch the potatoes—Hubs has already started scheming.