Spring Vegetable Frittata

INGREDIENTS

• 3 medium carrots, shredded
• 1 lb asparagus, bottoms trimmed (see Note)
• 1 Tbsp oil, preferably olive
• 6 cups frozen country-style hash brown potatoes
• 1 tsp salt
• 8 large eggs, beaten with a fork
• 6 oz (11⁄2 cups) smoked Gouda or mozzarella cheese, shredded
• 1⁄2 cup sliced scallions

PREPARATION

1. Bring 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. Heat 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. Mix 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. Sprinkle with cheese and scallions, cover and cook 2 to 3 minutes to melt cheese.

Note: Hold asparagus with both hands near bottom ends. Bend each spear until it breaks and discard the woody end.