Mushroom, Asparagus & Goat Cheese Frittata

4 oz. Mushrooms, chopped
3-5 pc. Asparagus, cooked and chopped
½ C. Onion, diced
½ T. Garlic, minced
5 ea. Eggs
½ c. Milk
½ T. Parsley, chopped
½ T. Tarragon, chopped
½ T. Chives, chopped
3 oz. Goat cheese
½ t. Herb salt
Pepper to taste
Optional garnish: Petite greens, balsamic syrup, shaved Parmesan

Pre heat the oven to 350 F. Whisk the eggs, milk, herbs, and seasoning and reserve. In a non-stick skillet, heat a few tablespoons of oil until just smoking hot. Add the mushrooms and sauté until caramelized and brown. Add the onions and sauté until just tender. Add the cooked asparagus and garlic and sauté until aromatic. Pour the egg mixture over the vegetables and turn off the heat. Crumble the goat cheese evenly over the pan. Place the pan in the oven and bake for 5-10 minutes until set up but not dry. Remove from the oven and allow to cool slightly before sliding out of the pan. Cut and serve.

Optionally garnish with a little salad of petite greens, shaved parmesan, olive oil and salt and pepper. Drizzled with balsamic vinegar.