Asparagus Frittata

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This omelet that cooks in the oven makes a tasty supper or brunch.

Serves about 4

2 tablespoons Italian dressing
2/3 cup sliced fresh mushrooms
1/3 cup chopped red pepper
1 (14.5-ounce) can Michigan asparagus cuts and tips, drained
8 eggs
1/4 cup milk
3/4 cup shredded provolone cheese, divided
1/4 cup freshly grated Parmesan cheese

Heat dressing in a large ovenproof skillet over medium heat. Add mushrooms and red pepper. Cook and stir 5 minutes. Add well-drained asparagus. Beat eggs, milk and 1/2 cup provolone cheese in a medium bowl. Pour over vegetable mixture in skillet. If handle of skillet is not ovenproof, wrap it in foil. Bake in a preheated 350-degree oven 20 minutes or until eggs are almost set. Remove from oven and sprinkle with remaining 1/2 cup provolone cheese and Parmesan cheese. Bake 5 minutes or until cheese is melted on top. Cut into wedges to serve.

Note: Recipe of the Michigan Asparagus Advisory Board

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