Mushroom Asparagus Frittata

Mushroom-Asparagus Frittata kitchen on Fire


  • 2 Tbsp              Olive Oil

  • 1 clove             Garlic, minced

  • 2/3 lb               Thin Asparagus, cut into 1” lengths & blanched in salted boiling water

  • 2/3 lb               Mushrooms of choice, thinly sliced

  • ½ cup               Green Onion, minced

  • 2 Tbsp              Chervil, minced

  • 2 Tbsp              Parsley, minced

  • 1/4 cup            Parmesan Cheese, grated

  • 1/4 cup            Romano Cheese, grated

  • 8 each             Eggs, lightly beaten

  • 1/2 cup            Sour Cream

  • to taste            Salt and Pepper


Preheat the oven to 325˚.

Heat the oil in a 12” non-stick skillet over med-high heat. Sauté the garlic, asparagus, mushrooms, and onion for about 3-4 minutes until just tender.

Reduce the heat to medium and pour in the eggs. Stir in the herbs and cheeses; season with salt & pepper.

Once the bottom is firm, use thin, nonmetallic spatula to lift frittata edge closest to you.
Tilt skillet slightly toward you so that uncooked egg runs underneath. Return skillet to level position and swirl gently to evenly distribute egg. Continue cooking about 40 seconds, then lift edge again, repeating process until egg on top is no longer runny.

Transfer skillet to oven; bake until frittata top is set and dry to touch, 3-5 minutes, making sure to remove frittata as soon as top is just set. Run spatula around skillet edge to loosen frittata; invert onto serving plate. Serve warm, at room temperature, or chilled with a dollop of sour cream.


  • Chef’s knife

  • 12” nonstick sauté pan

  • Spatula

  • Whisk

  • Mixing bowls


Vegetables and fruits are a crucial part of a healthy diet, and quality and variety are more important than quantity. No single fruit or vegetable provides all of the nutrients you need!

Quick Vegetable Pickles

Pickles 4108.jpg

Serves 4-6 cups


  • 3-4 cups Vinegar of choice

  • 1/4-2/3 cup Sugar

  • 1 Tbsp Salt

  • 4-6 cups Vegetables of choice, sliced, diced, segmented, or cut into baton

  • (ex. English cucumber & red onion, carrots & jalapenos, pickling cucumbers, shallots, cauliflower)

  • 2 tablespoons spices, whole spices of choice, fennel, anise, cumin, black pepper, dried chili. Spices optional

Cooking Instructions

Heat the vinegar, sugar & salt and spices if using, in a saucepan over med-high heat, stirring occasionally. Continue to cook until the sugar has been dissolved for a few minutes. Add in the herbs or spices & pour over the vegetables in a mixing bowl; stir to combine. 

Let cool to room temperature, cover, & refrigerate until use. For thinly sliced vegetables, wait about 15-60 minutes before use. For larger cut vegetables, wait for up to 12-24 hours before use.

Perfect Seared Steak

Green Peppercorn Steak 8835.jpg

Seared Steak

  • Serves:4
  • Prep Time:PT0H5M 0H   5M
  • Cook Time:PT0H12M 0H   12M
  • Total: 0H   17M


  • 4 Steak, each 4-6oz , 3/4 to 1 inch thick
  • Cooking oil


Pre Heat the oven at 400F

Season the meat with salt & pepper.

Heat the oil in a large sauté pan on medium high heat.

When hot, add the meat & sear for 2 or more minutes until the meat no longer sticks to the pan and you have a nice brown color. Flip the steak, and brown that side as well.

You can then reduce the heat of the pan & continue to cook, flipping occasionally, until reaching the desired doneness,

OR place in the pre heated oven for 5-8min depending on the size and desired wellness.

Rest at least 4-5 minutes before serving.

We like to eat a variety of real food. Of course, a lot of it will be vegetables,and fruits with some legumes and such. We also like meat.
Red meat has numerous healthy benefits and this is how you can preserve these benefits.

- Eat less meat and smaller portions.
- Buy very good quality meats,
The nutritional value of meat depends on the feed of the source animal.
- Do not overcook or burn it.

If you like meat and do all that, you’ll be fine.

Remember, Red Meat is good for you: Green meat is not.