Mushroom and Asparagus Frittata

1 tablespoon butter or margarine
3 tablespoons olive oil
1/2 pound fresh asparagus (trimmed and cut into 1 inch pieces)
1/2 pound fresh mushrooms (sliced thin)
6 eggs
1 tablespoon water
1 teaspoon fresh thyme (chopped)
3 tablespoons freshly grated Parmesan cheese
1/2 cup shredded mozzarella

Preheat oven to 325 degrees.

1. Melt butter in an oven safe heavy skillet over medium heat.
2. Stir in olive oil and asparagus and cook until tender, about 10 minutes.
3. Stir in the mushrooms and continue cooking for about 5 minutes.
4. In a medium bowl stir together, use a whisk, the eggs, water and thyme.
5. Pour into the skillet and reduce the heat to low.
6. Cover and cook for 5 minutes.
7. Place the skillet in the preheated oven and bake for 10 to 15 minutes or until the eggs are set.
8. Top with the Parmesan and mozzarella cheese.
9. Turn on the broiler and broil until the cheeses are melted and lightly brown.

Serves 6