Potato Asparagus Frittata

A frittata is a luscious egg dish that is the Italian equivalent of an omelet. Some people refer to it as a 'crustless quiche'. This Potato Asparagus Frittata is great for a savory Saturday breakfast, or a scrumptious Sunday brunch.

You Will Need:
Eight large eggs
One small Yukon Gold potato, sliced thinly (gratin-style)
One cup of asparagus, chopped into one inch pieces
Half of one red onion, diced
Half cup of milk or heavy cream
Fresh parsley, chopped
Fresh thyme, chopped
Pinch of salt and pepper
One large bowl
One greased non-stick skillet
One greased baking dish

Optional: Cheese (Gruyere, Fontina or Unikaas tastes great with this dish)

Instructions:

Preheat oven to 400°. In a non-stick, greased skillet, cook potatoes, onions, and asparagus over medium heat until slightly tender. Remove from heat. Whisk eggs and milk together in a large bowl. Add parsley, thyme, salt and pepper. Add potatoes, onions, and asparagus and stir until mixed. Pour mixture into a greased baking dish and baked until center is puffed and airy and outside crust is a nice, brown color. Using a spatula, loosen edges of frittata and slide onto plate. Enjoy!