Recipe
Spring Vegetable Frittata Recipe
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Lacrenshaw / All my dishes 8 months, 2 weeks ago
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.
Prep:10m Cook:34m Servings:6
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 Lacrenshaw |
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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
- 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 is crisp-tender.
- Drain well.
- Wipe out skillet.
- Heat oil in skillet over medium heat.
- Add potatoes and sprinkle with 1/2 teaspoon salt.
- Cook 5 minutes OR until bottoms of potatoes are lightly browned.
- Turn with a spatula and press down, pushing potatoes up sides of pan.
- Mix remaining 1/2 teaspoon salt with the eggs.
- Pour mixture over potatoes.
- Top with carrots and asparagus.
- Cover and cook over medium low heat for 10 minutes until eggs are almost set.
- Sprinkle with cheese and scallions.
- Cover and cook 2 to 3 minutes to melt the cheese.
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aussie_meat_pie 8 months, 2 weeks ago said:
Sounds good Lorraine ...5
Maryanne
juels 8 months, 2 weeks ago said:
Sounds delicious! Love the smoked Gouda here!
lacrenshaw 8 months, 2 weeks ago said:
Thanks for your 5, Maryanne! I hope you enjoy this.
Lorraine
lacrenshaw 8 months, 2 weeks ago said:
Thank you, julia! I'm not a big fan of smoked cheese but this may be the recipe that will change my tune... Thanks for your five, my friend.
L