Ingredients:
3 tablespoons butter
1 cup potatoes, peeled and diced
1 cup chopped onions
1 cup small white mushrooms, sliced
12 ounces cooked asparagus, cut into 1/2 inch pieces, reserve tips
1 cup diced ham (optional)
12 large eggs, beaten
1 1/2 cups half-and-half cream ( fat free works great)
2 1/2 cups mozzarella cheese, shredded
1 cup whole milk ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup chopped parsley
salt and pepper
Directions:
Preheat oven to 350 F.
Melt butter in nonstick skillet.
Cook potatoes, onions and mushrooms over medium heat until tender.
Add asparagus pieces and ham, if using.
Season with salt and pepper.
Spread mixture into an oil-sprayed 9×13-inch baking dish.
Stir in cheeses, cream, parsley, salt and pepper into beaten eggs.
Pour egg mixture into baking dish.
Top with asparagus tips.
Bake 45 to 55 minutes until set in middle.
Cool 10 minutes before serving.
Servings: 12
Time preparation: 35 min.
Time total: 90 min.