Potato, Onion, and Asparagus Frittata

Ingredients

• Italian dressing

  Salad dressing, commercial, regular

  4 tbsp or 59g

• Russet potatoes

  Flesh and skin, raw

  3 potato large or 1.11kg

• Onions

  Raw

  1 small or 70g

• Asparagus

  Raw

  1 lb or 453g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Mozzarella cheese

  Part skim milk

  ½ cup, diced or 66g

• Parmesan cheese

  Grated

  ½ cup or 50g

Directions

1. Preheat oven to 350°F.
2. Heat dressing in a large ovenproof skillet over medium heat. Add potatoes and onions; cook and stir for 5 minutes, or until potatoes just begin to brown.
3. Add asparagus and pepper; cook for 5 to 7 minutes or until asparagus is crisp-tender, stirring occasionally.
4. Whisk eggs in a medium bowl; stir in mozzarella and half the Parmesan. Pour over vegetables in the skillet.
5. Bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean. Sprinkle with remaining Parmesan.

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