Spring Vegetable Frittata |
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Prep Time: 0 Minutes Cook Time: 34 Minutes |
Ready In: 34 Minutes Servings: 6 |
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I think that adding a small amount of diced peppers wouldn't hurt anything here and would even make it more colorful! From the March 7, 2006 issue of Woman's Day magazine. Ingredients:
3 medium carrots, shredded |
1 pound asparagus, trimmed |
1 tablespoon olive oil |
6 cups frozen country-style hash brown potatoes |
1 teaspoon salt |
8 large eggs, beaten with a fork |
1 1/2 cups smoked gouda or mozzarella cheese, shredded |
1/2 cup scallions, sliced |
Directions:
1. Bring 1 cup water to a boil in a large nonstick skillet.
2. Add carrots and asparagus.
3. Reduce heat, cover and simmer 5 to 6 minutes until asparagus is crisp-tender.
4. Drain well.
5. Wipe out skillet.
6. Heat oil in skillet over medium heat.
7. Add potatoes and sprinkle with 1/2 teaspoon salt.
8. Cook 5 minutes OR until bottoms of potatoes are lightly browned.
9. Turn with a spatula and press down, pushing potatoes up sides of pan.
10. Mix remaining 1/2 teaspoon salt with the eggs.
11. Pour mixture over potatoes.
12. Top with carrots and asparagus.
13. Cover and cook over medium low heat for 10 minutes until eggs are almost set.
14. Sprinkle with cheese and scallions.
15. Cover and cook 2 to 3 minutes to melt the cheese.
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