Salmon Brunch Frittata

Our local Publix supermarket was giving out samples of this today with recipe cards. Oh my gosh...this is fantastic. Lots of yummy ingredients and not too eggy! Very fresh tasting. This will definately be on my Easter brunch. Hope you enjoy!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (4 ounce) package smoked salmon
• 8  ounces  thin fresh asparagus spears
• 1⁄4 cup  diced onion
• 2  cups  refrigerated homestyle O'Brien potatoes
• 6  eggs, beaten or 1 1⁄2 cups egg substitute
• 1  cup  shredded swiss cheese
• 2  tablespoons butter
• 1⁄2 teaspoon seasoning salt
• 1⁄4 teaspoon dried tarragon

Directions

1. Cut asparagus into bite-size pieces.
2. Remove skin from salmon and discard; cut salmon into bite-sized pieces.
3. Preheat large saute pan on medium high 2-3 minutes.
4. Place butter in pan, swirl to coat.
5. Add potatoes, onion, asparagus, and seasoned salt; cover and cook 5 minutes, stirring often, until potatoes begin to brown.
6. Add salmon; cover and cook 4-5 minutes more, stirring often, until potaoes are tender and browned.
7. Pour eggs evenly over potato mixture and then sprinkle with cheese and tarragon (do not stir); cover and reduce heat to low.
8. Cook 8-10 minutes, without stirring, until eggs are puffy and bottom is golden.
9. Serve.