Potato, oyster mushrooms and asparagus frittata

(serves 4)

This dish was to celebrate one of the best deals we got at Flemington ever! We shared half a carton (at least 3kg) of oyster mushrooms for $4! Amazing! We got this one afternoon after 'apartment-hunting', and was definitely the highlight! Also my first time trying a frittata, which i guess is just a fancy firmer, thicker omelette? I can see why it's an easy way to use up plenty of leftovers in a tasty one-pan dish :)

This omelette christened our fancy cast-iron pan that we got from our trendy New Yorker friends as a wedding present, thanks Nic & Ross :) I felt like i was in a cooking show cooking on the stove top then finishing it in the grill lol!

Prep time: 10 min
Cooking time: 20-30 min

Ingredients
25g butter
4 eggs

2 T milk

salt and pepper

1/2 tsp cajun seasoning

1/2 tsp nutmeg

1 large potato
150-200g oyster mushrooms
1/2 bunch asparagus
2 shallots
2-3 sprig thyme or 1 tsp dried oregano
1 tsp garlic and herb salt
salt and pepper

Method
1. Preheat the grill to medium-high heat.
2. In a mixing bowl, whisk together the eggs, milk, salt and pepper, cajun and nutmeg.

3. Dice the potatoes, asparagus, shallots and thinly slice the mushrooms. 
4. Heat the cast-iron pan on medium heat for 2-3 minutes until hot, then add half the butter and then the potatoes. Season with salt and pepper and sauté for a few minutes until soft. Add the mushrooms, asparagus and shallots and continue to sauté for 5 minutes until cooked. Season with thyme, garlic and herb salt and pepper to taste.

5. Pour in the egg mixture evenly over the vegetables then bring the heat to low. Cover and cook for 2-3 minutes until the eggs are firm. Place under the broiler for 4-5 minutes until browned on top.

6. Let it rest for a few minutes before cutting up to serve. Garnish with some shallots and serve warm or hot!