Frittata with mushrooms and asparagus

Ingredients:

• 8 mushrooms, cut into 4 pieces
• 6 asparagus spears, chopped
• 12 large eggs
• Olive oil to drizzle
• 0.5 cup grated Monterey Jack cheese
• 1/4 tbsp. grated parmesan
• 2 drops of hot sauce
• 2 tablespoons butter
• 1 medium onion, halved and thinly sliced
• 1 cooled baked potato, diced
• 1/4 cup chopped green olives with pimento peppers
• 2 canned roasted bell peppers, thinly sliced
• 8 fresh basil leaves, chopped

Preparation:

1. Preheat oven to 230°C.
   
   Place the mushrooms and asparagus on a baking sheet, drizzle with olive oil, season with salt and black pepper, and bake until golden brown, about 12 minutes. Set aside.
   
2. In a bowl, whisk the eggs with a pinch of salt and black pepper. Don't beat; just stir. Add the Monterey Jack, Parmesan, and hot sauce and set aside.
3. In a large oven-safe nonstick skillet, melt the butter over medium-high heat. Add the onion and cook, stirring frequently, until soft and golden, a few minutes. Add the diced potatoes, season with salt and pepper, and stir. Cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives, and roasted peppers and cook, stirring, until heated through.
4. Spread all ingredients evenly over the bottom of the pan, then pour in the egg mixture until evenly coated. Cook, undisturbed, for 30-45 seconds until the edges set, then place the pan in the oven. Bake until the frittata is set but not heavily browned on top, 10-12 minutes.
5. Remove the frittata from the pan and transfer it to a cutting board. Sprinkle with basil and cut into wedges with a long serrated knife.