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Spring Vegetable Frittata

Source: posted by Schmitty






List of Ingredients



• 3 medium carrots shredded (1 1/2 cups)
  
• 1 pound asparagus, bottoms trimmed
  
• 1 tablespoon oil (preferably olive oil)
  
• 6 cups frozen country-style hash brown potatoes (from 30 ounce bag)
  
• 1 teaspoon salt
  
• 8 large eggs, beaten with fork
  
• 6 ounces smoked Gouda or mozzarella cheese shredded (1 1/2 cups)
  
• 1/2 cup sliced scallions
  






Instructions



1. Bring 1 cup water to boil in large non-stick skillet. Add carrots and asparagus, reduce heat; cover and simmer 5 to 6 minutes until asparagus are crisp-tender. Drain well; wipe out skillet.
   
   
2. Heat oil in skillet over medium heat. Add potatoes, sprinkle with 1/2 teaspoon salt and cook for 5 minutes till bottoms are lightly browned. Turn with spatula and press down, pushing some potatoes up the sides of the skillet.
   
   
3. Mix remaining 1/2 teaspoon salt with the eggs; pour mixture over potatoes. Top with the carrots and asparagus. Cover and cook over medium-low heat 10 minutes or till eggs are almost set.
   
   
4. Sprinkle with cheese and scallions, cover and cook 2 to 3 minutes to melt cheese.
   
5. Serves 6.