Although it is a little bit late in Spring, it is just finally starting to feel fully like Spring in DC. SO I made a Spring-inspired frittata to “celebrate.”
Cut up all your veg (including the onions, shallots, and garlic).
Saute your shallots, onion, and garlic until soft and fragrant.
Add the mushrooms, peas, and asparagus and saute until soft.
Beat your eggs and put EVERYTHING in a glass pan or a pie pan and bake at 350F for 40 minutes or until the eggs are no longer runny.
et voila Spring frittata.