Potato Asparagus Frittata

• 1 tablespoon Land O Lakes Butter
• 1/2 cup sliced green onions
• 1 pound (2 cups) asparagus spears, cut into 1-inch pieces
• 1 1/2 cups refrigerated shredded hash brown potatoes
• 1/2 cup Land O Lakes Half & Half or Fat Free Half & Half
• 6 Land O Lakes Eggs, beaten
• 1 teaspoon lemon pepper
• 1/2 teaspoon salt
• 4 ounces (1 cup) shredded mozzarella cheese
• Chopped fresh parsley

1. Melt butter in 10-inch skillet until sizzling; add green onions and asparagus.
2. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until crisply tender.
3. Add potatoes; continue cooking, stirring occasionally, 3 minutes.
4. Reduce heat to low.
5. Cut into wedges.
6. Garnish with parsley.

butter, green onions, potatoes, o lakes eggs, lemon pepper, salt, mozzarella cheese, fresh parsley

Taken from www.landolakes.com/recipe/578/potato-asparagus-frittata (may not work)