Tasting Notes- Wild Mushroom ,Onion, Asparagus and Cheese Omlette

 The  TO DO LIST: A million and one things to do before the day is over. No time to eat. OH baloney!!! Not this kid, there is always time for good food. Below is a quick Frittata. I serve it  as a lunch, as a snack , for God  sakes, you get the idea , anytime . By the way Italian's interchange the word Omlette and Frittata,  kinda like Gravy and Sauce. Technically speaking a Frittata is kept in the pan and placed in either the oven or under a broiler to finish. An Omlette, you turnover using a dish to switch from top to bottom and finish cooking  on top of the stove. Here we go;
4oz. pkg Wild Mushrooms (washed and cleaned). 5 eggs beaten with 1/4 c  of milk, a medium onion sliced, a large clove of garlic chopped fine, 6 stalks of asparagus, blanched, cut into 1-1/2 in pieces. 1/2 cup of  grated or shredded Romano cheese. !/4 tsp salt, 1/4 tsp pepper. 2tbl olive oil. In  8in, flameproof skillet, saute'  the onion,and garlic, 1 min. on med heat. Add mushrooms, cook until mushrooms release their juices,add asparagus, cook 1min more stirring. In a bowl beat eggs with milk add salt, pepper and cheese, blend well. Pour into pan,reduce heat to low, cook until almost set. Heat broiler. Place rack 6 in. from heat. Place pan under broiler, brown until golden. remove from broiler. Transfer to dish.  After this I will give you 2 guesses what I am making for a snack. DON"T FORGET TO SERVE WITH CRUSTY ITALIAN BREAD  (Grandma advice- hey what can I say?)