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Potato Asparagus Frittata

Breakfast & Brunch Recipes from AlansKitchn.comMakes 6 servings
Prep Time: 10 min
Cooking Time: 37 min

Ingredients:

  • 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

Directions:

  1. Melt butter in 10-inch skillet melt butter until sizzling. Add green onions and asparagus.
  2. Cook over medium-high heat, stirring occasionally, for 2 to 3 minutes or until crisply tender.
  3. Add potatoes and continue cooking, stirring occasionally, for 3 minutes.
  4. Reduce heat to low.
  5. In a medium bowl, stir together milk, eggs, lemon pepper and salt. Add to potato mixture.
  6. Cover and cook for 30 to 35 minutes or until center is almost set.
  7. Sprinkle with cheese. Remove from heat.
  8. Cover and let stand for 2 to 3 minutes or until cheese is melted.
  9. To serve, cut into wedges. Garnish with parsley.

Alan's Kitchen Tip:

  • You can substitute 1 1/2 cups pasteurized refrigerated liquid egg substitute for the 6 eggs. While each whole egg contains about 5 grams of fat and 215 milligrams of cholesterol, egg substitute is cholesterol and fat free.
  • 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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