Frittata alla Piemontese

This is a very nice frittata!

    
     Gorgonzola is a product of the Piedmont region.  Gorgonzola cheese is remarkably good tasting with eggs.  Frittatas are nice for breakfast or lunch and they are also nice for a light dinner.
     When cooking Italian food, I use traditional ingredients in my recipes.  There is no grocery store in Chicago that has white truffle mushrooms.  I did substitute white cave mushrooms for the white truffles.  The flavor of shaved white truffle is best or this recipe, if you can find any for sale.  If not, then substitute your favorite mushroom.
    
     Frittata alla Piemontese Recipe:
     Heat a saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add 1 sliced large mushroom.
     Add 6 thin asparagus spears.
     Lightly saute the sliced mushroom and asparagus spears, till the asparagus become al dente.
     Set the asparagus and mushrooms aside.
     Return the saute pan to medium heat.
     Add 1/2 clove of minced garlic to the butter in the pan.
     Add 1 handful of fresh spinach leaves.
     Saute and stir, till the spinach becomes wilted.
     Set the wilted spinach aside.
     Whisk 3 eggs in a mixing bowl.
     Add 1 pinch of oregano.
     Add 4 chopped fresh basil leaves.
     Add sea salt and black pepper.
     Heat a non-stick saute pan over medium/medium low heat.
     Add 3 pats of unsalted butter.
     Add the egg mixture.
     Use a spatula to even the edges of the frittata.
     After the bottom half of the frittata becomes cooked firm, remove the pan from the heat.
     Sprinkle a little bit of grated mozzarella cheese on the uncooked top of the frittata.
     Sprinkle some crumbled gorgonzola cheese on the frittata.
     Arrange the asparagus spears and mushroom slices on top of the frittata.
     Sprinkle a small amount of fine bread crumbs over the top of the frittata.
     Place the saute pan and frittata into a 350 degree oven.
     Bake till the cheese melts and till the eggs are fully cooked.  (Do not brown the gorgonzola cheese or it will taste bitter!)
     Slide the frittata onto a plate.
     Place the wilted garlic spinach on the center of the frittata.
    
     This is a nice looking frittata!  The gorgonzola cheese is very aromatic.  White truffles would add a very rich flavor to this frittata, but the large cave mushrooms taste good too.  This is one of my favorite frittatas.  Ciao Baby!  ...  Shawna