Spring Skillet Frittata

Posting for safe keeping. Can't wait to make it, has two of my favorite things in it...red potatoes and asaragus! Yum!

• Ready In: 35 mins
• Serves: 4
• Yields: 1 fritatta

Ingredients

• 2  tablespoons  olives or 2  tablespoons  vegetable oil
• 6  small  red potatoes, cut into 8 pieces
• 2  cups  cut-up asparagus
• 2  tablespoons  sliced green onions
• 1  garlic clove, minced
• 6  eggs
• 1⁄3 cup milk
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  ounces  crumbled feta cheese
• 1  tablespoon  chopped fresh basil

Directions

1. Heat oil in large nonstick skillet over medium heat until hot. Add potatoes; cover and cook 10 to 12 minutes or until almost tender, stirring occasionally.
2. Add asparagus, onions and garlic; cook 4 to 5 minutes or until asparagus is almost tender, stirring occasionally.
3. Meanwhile, beat eggs in medium bowl. Add milk, salt and pepper; beat well.
4. Pour egg mixture over vegetables in skillet. Sprinkle with cheese and basil.
5. Reduce heat to medium-low; cover and cook 12 to 14 minutes or until eggs are set.
6. To serve, cut into wedges.