Spring Mushroom Frittata

Makes 6 to 8 servings

¼ cup mixed herbs (we recommend parsley, dill, and basil, but use whatever you love or      have on hand)

1 garlic clove

½ leek, trimmed

1 cup cremini mushrooms

1 bunch asparagus, trimmed

1 tablespoon olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

6 large eggs

1. Preheat the oven to 375°F with a rack in the upper third position.

2. Insert the chopping blade in the work bowl of the food processor. Add the herbs and pulse until finely chopped. Remove and reserve.

3. With the machine running on High, drop the garlic through the feed tube to finely chop. Remove the chopping blade. Insert the slicing disc assembly and secure the food processor lid. Slice the leek. Remove the garlic and leek, and reserve.

4. Slice the mushrooms and asparagus. Remove and reserve.

5. Put the oil in a 10-inch ovenproof nonstick or cast-iron skillet set over medium-low to medium heat. Add the garlic, leek, and a pinch each of the salt and pepper. Sauté until the garlic and leek are fragrant, softened, and lightly browned.

6. Add the mushrooms and asparagus, and sauté until very tender, stirring occasionally, about 10 minutes.

7. While the vegetables are cooking, put the eggs in a medium bowl and whisk well with the remaining salt and pepper. Once the vegetables are softened, add the egg mixture and then stir in the chopped herbs. Cook over low heat until the edges are just set.

8. Transfer to the oven. Bake until set, about 10 minutes.

9. Remove and allow to cool for a few minutes before serving.