Vegetable Frittata with Roasted Asparagus and Tomatoes

Serves: 6 6 large eggs 1 tablespoon 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 saute pan over high heat. Add mushrooms and saute until they start to brown. Reduce heat to medium and add reserved vegetable mixture. Saute 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 saute pan. Cook 2-3 minutes until egg cooks and sets on bottom. Transfer saute 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.