Spring Frittata

This is an easy frittata with fresh asparagus and new potatoes.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 4  tablespoons olive oil
• 2  shallots, minced
• 1  lb  thin fresh asparagus, cut into 1-inch pieces
• 8  small  red new potatoes, unpeeled and thinly sliced
• 2  tablespoons  chopped fresh chives
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2  tablespoons butter
• 1  dozen  large egg
• 1⁄2 cup  freshly grated parmesan cheese
• 1⁄2 cup  freshly grated swiss cheese

Directions

1. Preheat oven to 375 degrees.
2. Steam asparagus over boiling water just until tender, about 4 minutes. Reserve.
3. Heat olive oil in large nonstick skillet over medium heat. Saute shallots until translucent, about 5 minutes. Add potatoes and saute additional 5 minutes. Add salt and pepper to potatoes and carefully toss. Cook potatoes an additional 5-8 minutes or until potatoes are tender and beginning to brown. Remove from heat.
4. Stir chives and asparagus into potatoes and set aside.
5. Whisk eggs and Parmesan together in large bowl. Melt butter in large nonstick, ovenproof skillet over medium-high heat. Pour eggs into skillet. Allow to cook for 5 minutes, carefully lifting edges of eggs with spatula to allow uncooked portions to run underneath.
6. Spread asparagus-potato mixture evenly over eggs. Sprinkle with Swiss cheese.
7. Bake eggs in oven until set and cheese is browned and bubbly, about 15-20 minutes.
8. Cut into wedges and serve.