2 cups vegetables, asparagus, fresh fennel, fried potatoes etc.
1/4 cup olive oil
1/4 cup Parmigiano-Reggiano, grated
salt and pepper to taste
1 jar Polli mushroom salad, drained and patted dry (optional)
Pre-cook all vegetables al dente, drain well and cut into bite size pieces. Heat oil in a large skillet and add the vegetables to heat. Beat eggs, cheese, salt and pepper together in a small bowl and pour over vegetables. Cook over very low heat until top is set. Place a large plate over skillet and turn out frittata, slide back into skillet and cook an additional 2 to 3 min. Slide onto serving platter and top with mushroom salad. Can be served warm or cool. Do not try to double recipe, always use multiple pans instead.