Potato Asparagus Frittata


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.

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