Roasted Vegetable Frittata

• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces.
• 2 small red potatoes, halved and thinly sliced
• 1-1/2 cups sliced sweet onion (1/2 inch thick)
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 4 large eggs
• 1/2 cup 2% milk
• 1 cup finely chopped fully cooked ham
• 3 garlic cloves, minced
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced fresh basil

1. Preheat oven to 450u0b0. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables. Toss to coat. Transfer to an ungreased
2. . Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway.
3. Meanwhile, whisk eggs, milk and remaining salt and pepper until blended.
4. Reduce oven setting to 350u0b0. In a large ovenproof skillet, heat remaining oil over medium-high heat. Add ham; cook and stir 2-3 minutes or until lightly browned. Reduce heat to medium. Add roasted vegetables and garlic; cook 1 minute longer. Pour in egg mixture; sprinkle with cheeses and basil.
5. Bake, uncovered, 15-18 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

fresh asparagus, red potatoes, sweet onion, olive oil, salt, pepper, eggs, milk, fully cooked ham, garlic, mozzarella cheese, parmesan cheese, fresh basil

Taken from www.tasteofhome.com/recipes/roasted-vegetable-frittata/ (may not work)