Spring Vegetable Frittata

• 3 medium carrots, shredded
• 1 Pound asparagus, bottoms trimmed, cut in pieces
• 1 Tablespoon olive oil
• 6 Cups frozen country style hash browns (O'Briens brand uses non-GMO ingredients)
• 1 Teaspoon salt
• 8 large eggs, beaten w/ fork
• 1/2 Cups shredded smoked Gouda or mozzarella
• 1/2 sliced scallions

1. In a large non-stick skillet, bring 1 cup of water to a boil. Add the shredded carrots and pieced asparagus. Reduce heat. Cover and simmer until the asparagus are crisp tender. It takes about 5-6 min. Drain and wipe the skillet.
2. Cook the oil in the skillet over medium heat. Add the potatoes. Sprinkle with 1/2 teaspoon of the salt and cook until bottom lightly brown. It takes about 5 min. Turn the potatoes with a spatula and press, pushing some potatoes up the sides of the skillet.
3. Mix the remaining 1/2 teaspoon of the salt with the eggs. Pour the egg mixture over the potatoes. Top with the carrots and asparagus. Cover and cook over med low heat until eggs are almost set. It takes about 10 min.
4. Sprinkle with the cheese and scallions, and cover and cook 2-3 min to melt cheese.
5. Citation:
6. Wednesday Night is Vegetarian p. 85

carrots, bottoms, olive oil, country style hash browns, salt, eggs, gouda, scallions

Taken from www.epicurious.com/recipes/member/views/spring-vegetable-frittata-50116733 (may not work)