Veggie Frittata Recipe

Veggie Frittata

1 cup water
2 medium carrots, peeled and shredded
1 lb. asparagus, trimmed
1 TB extra virgin olive oil
6 cups frozen country style hash brown potatoes, thawed and drained
1 tsp. salt
6 large eggs, beaten
1-1/2 cups (8 oz.) smoked Gouda or mozzarella cheese, shredded
1/2 cup greens onions, thinly sliced

Bring water to boil in a large nonstick skillet. Add carrots and asparagus, reduce heat, cover and simmer for 5 to 6 minutes or until asparagus is crisp tenders. Drain well; discard water and wipe
out skillet.

Heat oil in skillet over medium heat. Add potatoes, sprinkle with 1/2 teaspoons of salt and sauté for 5 minutes, or until bottom is browned. Turn with a spatula and press down, pushing some potatoes up the sides of the skillet.

Mix remaining 1/2 teaspoon of salt with the eggs; pour mixture over potatoes. Top with the carrots and asparagus. Cover and cook over medium low heat for 10 minutes or until eggs are almost set.

Sprinkle with cheese and green onions, cover and cook 2 to 3 minutes to melt the cheese.

Serves: 6.

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