Potato Asparagus Frittata
1 Tablespoon butter
1/2 cup sliced green onions
1 pound (2 cups) asparagus spears, cut into 1-inch pieces
1 1/2 cups refrigerated shredded hash brown potatoes
1/2 cup milk
6 eggs, beaten
1 teaspoon lemon pepper
1/2 teaspoon salt
2 ounces (1/2 cup) Swiss cheese, shredded
chopped fresh parsley
Melt butter in 10-inch skillet until sizzling; add green onions and asparagus. Cook over medium-high heat, stirring occasionally, until crisply tender (2 to 3 minutes). Add potatoes; continue cooking, stirring occasionally, for 3 minutes. Reduce heat to low.
Stir together milk, eggs, lemon pepper and salt in medium bowl. Add to potato mixture. Cover; cook until center is almost set (30 to 35 minutes). Sprinkle with cheese. Remove from heat. Cover; let stand until cheese is melted (2 to 3 minutes).
To serve, cut into wedges. Garnish with parsley.
To break asparagus:
Snap off the tough and woody ends of asparagus spears by gently bending the lower third of the spear—it will easily break in just the right spot. Discard tough ends.