Smoked Salmon And Asparagus Frittata

• 2 tsp olive oil
• 1 None onion, thickly sliced
• 3 small potatoes, peeled
• 1 bunch asparagus, trimmed
• 7 oz smoked salmon slices, halved
• 2/3 cup crumbled feta cheese
• 6 None eggs
• 1/4 cup milk
• None None Crusty bread, to serve

1. Preheat the oven to 350u0b0F. Heat oil in a small skillet on medium-low heat. Cook onion, stirring occasionally, for 15 mins, until caramelized.
2. Meanwhile, cook potatoes in a saucepan of boiling water for 10 mins, until partially cooked. Drain.
3. Cook asparagus in a separate saucepan of boiling water for 1 min, until just tender. Use tongs to remove from pan. Drain, rinse under cold water and drain again.
4. Slice potatoes and arrange on bottom of a 6-cup baking dish. Top with layers of caramelized onion, smoked salmon, asparagus and feta. Lightly whisk eggs and milk. Season with pepper. Carefully pour into baking dish, taking care not to disturb layers.
5. Bake for 45 mins, until frittata is golden and just set. Serve with crusty bread.

olive oil, onion, potatoes, salmon, feta cheese, eggs, milk, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/25533 (may not work)