Il Mito Enoteca
6913 West North Avenue
Wauwatosa, WI 53226
Phone: (414) 443-1414
Il Mito Web site

Mushroom, Asparagus and Cheddar Frittata with Watercress Side Salad
by Chef Michael Feker

This is an easy child and dad recipe to prepare for mom and blow her socks off. It will feed 8 people so you can have your siblings and grandparents enjoy it too.

Ingredients
3 tablespoons olive oil
1 teaspoon of butter
1 (10-ounce) package mushrooms, sliced
Salt and freshly ground black pepper
1 medium onion, chopped
1 bunch of asparagus ends trimmed and cut into 2 inch pieces washed and drained
8 eggs
4 egg whites
1 cup grated sharp Cheddar

Instructions
Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
Heat oil and butter in a large ovenproof nonstick skillet over medium-high heat. Sauté mushrooms and asparagus until browned, seasoning with salt and pepper. Add onion and sauté until tender.

Whisk eggs, egg whites, salt, and pepper in a medium bowl. Pour over vegetables in skillet and mix gently. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 4 to 5 minutes. Sprinkle with cheese and then place skillet under broiler and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute before cutting into 8 wedges. Serve with salad on the side.

Watercress Salad
2 large bunch watercress leaves, washed and dried
1/4 cup olive oil
1 lemon, juiced
10 grinds black pepper
Couple pinches salt

Instructions
Combine all ingredients in a large bowl. Toss to coat leaves with dressing and serve with the frittata.