Spring Vegetable Frittata

Name: Spring Vegetable Frittata
Prep time: 10 min
Total time: 34 min
Yield: 6
Ingredients: 3 medium carrots; 1 lb. asparagus; 1 tbsp. oil; 6 c. frozen country-style hash brown potatoes; 1 tsp. salt; 8 large eggs; 6 oz. smoked Gouda or mozzarella cheese; 1/2 c. Sliced scallions

By Woman's Day Kitchen Published: Nov 29, 2012

Be the first to review!

Mark Thomas

Yields:

Prep Time:

10 mins

Total Time:

34 mins

Cal/Serv:

311

Jump to recipe

Advertisement - Continue Reading Below

Directions

1. Step 1Bring 1 cup water to a boil in a large nonstick 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. Step 2Heat oil in skillet over medium heat. Add potatoes, sprinkle with 1/2 tsp salt and cook 5 minutes, or until bottoms are lightly browned. Turn with a spatula and press down, pushing some potatoes up the sides of the skillet.
3. Step 3Mix remaining 1/2 tsp salt with the eggs; pour mixture over potatoes. Top with the carrots and asparagus. Cover and cook over medium-low heat 10 minutes, or until eggs are almost set.
4. Step 4Sprinkle with cheese and scallions, cover and cook 2 to 3 minutes to melt cheese.