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    Deal GURU
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    Default Spring Vegetable Frittata

    3 medium carrots, shredded
    1 lb asparagus, bottoms trimmed (see Note)
    1 Tbsp oil, preferably olive
    6 cups frozen country-style hash brown potatoes
    1 tsp salt
    8 large eggs, beaten with a fork
    6 oz (11⁄2 cups) smoked Gouda or mozzarella cheese, shredded
    1⁄2 cup sliced scallions
    PREPARATION
    1. 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 are crisp-tender. Drain well; wipe out skillet.



    2. Heat oil in skillet over medium heat. Add potatoes, sprinkle with 1⁄2 tsp salt and cook 5 minutes, or until bottoms are lightly browned. Turn with a spatula and press down, pushing some potatoes up the sides of the skillet.



    3. Mix remaining 1⁄2 tsp salt with the eggs; pour mixture over potatoes. Top with the carrots and asparagus. Cover and cook over medium-low heat 10 minutes, or until eggs are almost set.



    4. Sprinkle with cheese and scallions, cover and cook 2 to 3 minutes to melt cheese.



    Note: Hold asparagus with both hands near bottom ends. Bend each spear until it breaks and discard the woody end.

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