Asparagus + Mushroom Frittata + Sun-Dried Tomato Dip

• 6 large eggs
• 1/4 cup of non-dairy milk (I use unsweetened almond milk)
• 8 oz cremini mushrooms, trimmed and sliced
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 large red onion, diced
• 2 tbs extra virgin olive oil
• 2 ounces of shredded gruyere cheese, optional
• 1 cup of cherry tomatoes, cut in half, optional
• salt and black pepper

Sun-Dried Tomato Dip:

• 1 medium-to-large fresh tomato, cut into chunks
• 1 cup sun-dried tomatoes in olive oil, drained
• 1 clove garlic
• 1 tbs fresh parsley
• 1/4 cup extra virgin olive oil
• 1 tbs raw pine nuts
• 1/2 tsp salt and 1/2 tsp freshly ground black pepper, adjust to taste

Directions:

Frittata:

1. Heat 1 tbs olive oil in a large non-stick skillet over medium heat.
2. Add the onion and 1/4 tsp of salt. Cook, stirring often, for approximately 7 minutes (until translucent).
3. Add the asparagus, mushrooms, and tomatoes (if using), and another 1/4 tsp of salt. Cook, stirring often, until everything is cooked, approximately 6 minutes.
4. Meanwhile, in a large bowl, whisk the eggs and milk, along with 1/4 tsp salt and some freshly ground pepper.
5. Add the asparagus, mushroom, tomato, and onion mixture to the eggs and stir gently.
6. Heat the remaining 1 tbs of olive oil in the same skillet over medium heat.
7. Pour the egg mixture into the skillet and fold gently, pulling the cooked edges in to evenly cook the eggs.
8. When the egg mixture is nearly set, spread it out in an even layer, sprinkle the cheese evenly, cover, and cook until fully set, about 3 minutes.
9. Uncover and loosen the frittata before sliding it onto a serving plate.
10. Serve with the sun-dried tomato dip spooned over the top.

Sun-Dried Tomato Dip:

1. Blend all the ingredients in a food processor until smooth.