6 large eggs
1tablespoon water
2 tablespoons Parmesan Reggiano, grated, plus additional for garnish
1 teaspoon garlic, minced
2 teaspoons shallots, small diced
1 cup russet potatoes, peeled, small diced, boiled until tender, drained and chilled
1 roasted red pepper, peeled, deseeded and diced
1 tablespoon parsley, chopped
1 tablespoon basil, chopped
3 tablespoons extra-virgin olive oil
1 cup cremini mushrooms, sliced
salt and pepper, to taste
1/4 cup fontina cheese
Lemon, Basil and Garlic Roasted Asparagus (recipe below)
Roasted Tomatoes (recipe below)

Beat eggs with water, then beat Parmesan into egg mixture and reserve.
Combine garlic, shallots, potato, pepper, parsley and basil, and set aside. Heat extra-virgin olive oil in 12-inch non-stick sauté pan over high heat. Add mushrooms and sauté until they start to brown. Reduce heat to medium and add reserved vegetable mixture. Sauté for about 1 1/2 minutes. Season with salt and pepper, to taste. Add additional olive oil, if needed, then add reserved egg mixture to hot sauté pan.
Cook 2-3 minutes until egg cooks and sets on bottom. Transfer sauté pan to broiler and broil until light and fluffy, and almost totally set, about 2-3 minutes. Sprinkle fontina cheese on top of frittata and place back under broiler until melted, about 2-3 minutes. Remove to cutting board and cut into six triangle servings. Place one serving in center of plate. Garnish each portion with four stalks of Lemon, Basil and Garlic Roasted Asparagus and two wedges of Roasted Tomato. Sprinkle each portion with Parmesan.

3 tablespoons fresh Italian parsley leaves, finely sliced
1 lemon, zested
1 large garlic clove, minced
24 large asparagus stalks (snap bottoms of individual stalks)
1/4 cup extra-virgin olive oil
salt and pepper, to taste

Heat oven to 400 F.
Combine parsley, lemon zest and garlic. Set aside.
Place asparagus on sheet pan in one layer and drizzle with olive oil. Season with salt and pepper. Roast 15-20 minutes. Sprinkle with parsley mixture and place back in oven for 3-5 minutes.

3 tablespoons extra-virgin olive oil
6 large Roma tomatoes, quartered
3 fresh thyme leaves
1/2 garlic clove, minced
sugar, to taste
salt and pepper, to taste

Heat oven to 400 F.
Combine all ingredients in bowl and transfer to sheet pan lined with baking paper. Roast for about 20 minutes, or until done.