Potato, Onion, and Asparagus Frittata

Ingredients

• Zesty italian dressing

  Salad dressing, Kraft brand

  ¼ cup or 62g

• Russet potatoes

  Flesh and skin, baked

  3 potato large (3" to 4-1/4" dia. or 897g

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

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