Recipe: Skillet Frittata

Skillet Frittata

6 eggs, beaten
1/2 cup milk
1 tsp. dried basil
3/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
2-3 Tbsp. butter
1 small onion, diced
1/2 lb. fresh asparagus, trimmed and cut into 1-inch pieces
3 cups frozen hash browns, thawed
1/2 cup (or more) shredded Cheddar

Combine eggs, milk, basil, salt, garlic powder and pepper. Mix well. Set aside.

Melt butter in 10-inch non-stick skillet. Add onion. Saute until transparent. Add asparagus. Cook for two minutes. Add potatoes. Cook and stir another three minutes. Reduce heat to low. Pour egg mixture into skillet. Cover loosely.

Cook 15-20 minutes until the center is set, lifting edges occasionally to allow uncooked egg to flow to the bottom of the skillet.

Sprinkle with cheese. Cover and cook a minute or two until the cheese is melted. Cut into 8 wedges.

Servings: 4
rec.food.cooking/Diane Feder/1999