Spring Frittata

• 4 tablespoons olive oil
• 2 shallots, minced
• 1 lb thin fresh asparagus, cut into 1-inch pieces
• 8 small red new potatoes, unpeeled and thinly sliced
• 2 tablespoons chopped fresh chives
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 2 tablespoons butter
• 1 dozen large egg
• 12 cup freshly grated parmesan cheese
• 12 cup freshly grated swiss cheese

1. Preheat oven to 375 degrees.
2. Steam asparagus over boiling water just until tender, about 4 minutes.
3. Reserve.
4. Heat olive oil in large nonstick skillet over medium heat.
5. Saute shallots until translucent, about 5 minutes.
6. Add potatoes and saute additional 5 minutes.
7. Add salt and pepper to potatoes and carefully toss.
8. Cook potatoes an additional 5-8 minutes or until potatoes are tender and beginning to brown.
9. Remove from heat.
10. Stir chives and asparagus into potatoes and set aside.
11. Whisk eggs and Parmesan together in large bowl.
12. Melt butter in large nonstick, ovenproof skillet over medium-high heat.
13. Pour eggs into skillet.
14. Allow to cook for 5 minutes, carefully lifting edges of eggs with spatula to allow uncooked portions to run underneath.
15. Spread asparagus-potato mixture evenly over eggs.
16. Sprinkle with Swiss cheese.
17. Bake eggs in oven until set and cheese is browned and bubbly, about 15-20 minutes.
18. Cut into wedges and serve.

olive oil, shallots, fresh asparagus, red new potatoes, fresh chives, salt, ground black pepper, butter, egg, parmesan cheese, swiss cheese

Taken from www.food.com/recipe/spring-frittata-168352 (may not work)