Mushroom, caramelised onion, feta & thyme frittata

INGREDIENTS

• 2 spanish onions, diced

• 2 cups of chopped field mushrooms

• 8-10 eggs, whisked

• 10 sprigs of fresh thyme,  coarse stems removed 

• 2 bunches of asparagus

• Salt + Pepper to taste

• 2 cloves of garlic, crushed 

• 1/2 cup of feta 

• 2 tbsp of grass fed butter or olive oil

METHOD

1. Pre-heat the oven to 180 degrees celsius fan forced 

2. Add the olive oil or butter to a non-stick pan on medium heat

3. Add the diced onion and sauté until soft

4. Add the thyme and garlic and stir through for a few minutes until it becomes fragrant 

5. Add the mushroom, salt and pepper and cook until the mushrooms soften and darken in colour and the onion begins to caramelise  

6. Remove the woody end of the asparagus and then measure the radius of the pan so you so that you can place each stalk around the centre of the saucepan (refer to image of the frittata). Dice any leftover asparagus and add to the saucepan and cook for a few minutes 

7. Pour in the whisked eggs and stir through so everything is evenly distributed 

8. Scatter around the centre the tops of the asparagus stalks and the feta cheese

9. Cook on the stove top for approx 15 minutes on low - med heat

10. Finish in the oven for approx 20 mins until cooked all the way through 

11. Serve with a leafy green salad