Asparagus and Potato Frittata

Daylight savings, daffodils in the garden, baseball and gorgeous asparagus are sure signs that spring is in the air.  This meatless Monday is all about a hands-down favorite spring vegetable.

2 tablespoons olive oil
4 small red potatoes, thinly sliced
1 small onion, sliced
1 teaspoon salt, divided
8 ounces thin asparagus, tough ends removed and broken into 2 to 3 inch pieces (leave 5 to 6 asparagus whole for garnish)
1 clove garlic, pressed
8 eggs, lightly beaten
1/4 cup milk or half and half
1 cup Swiss cheese

Heat olive oil in a large ovenproof, nonstick skillet and cook potato, onion and salt over medium heat about 10 minutes, stirring frequently, until tender. Remove from skillet.  Add  asparagus and garlic and cook over medium heat 3 to 4 minutes, until tender-crisp.  Remove from skillet.


Arrange potatoes and onions in an even layer in the skillet. 

Arrange asparagus over potatoes.










Beat eggs with milk and 1/2 cup Swiss cheese and pour over vegetables. Arrange the whole asparagus decoratively over the eggs and sprinkle with remaining cheese.  Cook, covered over low heat about  8 minutes until almost set.  Edges will look done.





Place under broiler for 2 to 4 minutes or until eggs are cooked and top of frittata is golden.