Asparagus And Red Pepper Frittata

• 12 fresh asparagus spears, trimmed
• 1/2 teaspoon plus 3 tablespoons olive oil, divided
• 10 large eggs
• 3 large egg whites
• 3/4 cup whole milk
• 1/2 cup shredded Parmesan cheese
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 package (20 ounces) refrigerated shredded hash brown potatoes
• 1/2 large sweet red pepper, julienned
• 3 fresh basil leaves, thinly sliced
• 1/2 cup shredded pepper Jack cheese

1. Place asparagus on an ungreased
2. ; drizzle with 1/2 teaspoon oil. Bake at 400u0b0 for 10-12 minutes or until tender, stirring once.
3. In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in. ovenproof skillet over medium heat. Add potatoes and press down lightly. Cook, uncovered, until bottom is golden brown, 6-7 minutes. Drizzle with remaining oil; turn over.
4. Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or until nearly set. Arrange asparagus and red pepper over top. Sprinkle with basil and pepper Jack cheese.
5. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.

olive oil, eggs, egg whites, milk, parmesan cheese, salt, pepper, potatoes, sweet red pepper, basil, shredded pepper

Taken from www.tasteofhome.com/recipes/asparagus-and-red-pepper-frittata/ (may not work)