A Frittata, the Italian version of an omelet, makes the perfect brunch centerpiece, picnic snack or impromptu “breakfast for dinner” meal. Frittatas are quick and easy to prepare, with a texture firmer than omelets, and are served unfolded and cut into wedges. My favorite frittatas are made with a combination of flavors; mushrooms and asparagus, tomato and caramelized onion, smoked salmon and mascarpone, proscuitto and Parmesan or eggplant and goat cheese. I recommend that you finish your frittata under the broiler, so be sure your pan has an oven-proof handle.

• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, halved and sliced
• 8 shitake mushrooms, sliced
• 1/2 bunch asparagus, trimmed and cut into 1-inch pieces
• 8 large eggs
• 1/2 cup shredded Fontina cheese
• 2 ounces goat cheese, crumbled
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 20 small cherry tomatoes, cut in half
• Salt and pepper, to taste

Preheat the broiler to high. In a medium nonstick skillet with an oven-proof handle, heat the butter and oil over medium-low heat. Add the onions, season with salt and pepper and cook, stirring often, until caramelized, about 20 minutes. Increase the heat to medium-high and add the mushrooms. Sauté 2 minutes, then add the asparagus pieces and sauté 3 minutes more, stirring often. Add the tomatoes and stir to combine.

Beat the eggs lightly and stir in the cheeses and the herbs. Season with salt and pepper.

Add the egg mixture to the vegetables in the pan and lower the heat to medium low. Cook the frittata on top of the stove, pulling the eggs away from side of pan with a spatula, so that the uncooked portion runs to the sides. When the eggs start to set but the surface is still runny, place the frittata under the broiler until puffed and golden about 3 minutes. Carefully slide the frittata onto a serving plate and serve warm or at room temperature.