Frittata Primavera

• 3 tablespoons butter
• 1 cup potato, peeled and diced
• 1 cup chopped onion
• 1 cup small white mushroom, sliced
• 12 ounces cooked asparagus, cut into 1/2 inch pieces, reserve tips
• 1 cup diced ham (optional)
• 12 large eggs, beaten
• 1 1/2 cups half-and-half cream (fat free works great)
• 2 1/2 cups mozzarella cheese, shredded
• 1 cup whole milk ricotta cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup chopped parsley
• salt and pepper

1. Preheat oven to 350u0b0F.
2. Melt butter in nonstick skillet.
3. Cook potatoes, onions and mushrooms over medium heat until tender.
4. Add asparagus pieces and ham, if using.
5. Season with salt and pepper.
6. Spread mixture into an oil-sprayed 9x13-inch baking dish.
7. Stir in cheeses, cream, parsley, salt and pepper into beaten eggs.
8. Pour egg mixture into baking dish.
9. Top with asparagus tips.
10. Bake 45 to 55 minutes until set in middle.
11. Cool 10 minutes before serving.

butter, potato, onion, white mushroom, ham, eggs, cream, mozzarella cheese, milk ricotta cheese, parmesan cheese, parsley, salt

Taken from www.food.com/recipe/frittata-primavera-89532 (may not work)