Spring Skillet Frittata

 A frittata is said to be an Italian-style omelet with all the ingredients mixed together rather than folded inside.  It is one of my favorite breakfast foods to make ever since I made this recipe for the first time at Christmas.  It won't be the last time I make this recipe and it is by far the best one I've found so far.  I didn't have any feta cheese on hand so I used swiss this time.  It was still delicious, but I recommend sticking with feta cheese if you can.  The fresh basil and feta combination give it such an amazing, savory flavor.  If you ever need something to make for brunch with friends or just a good Saturday morning breakfast at home....this is it! :)

Spring Skillet Frittata
Prep Time: 40 minutes
Ingredients: 
2 TBS Olive Oil
6 small red potatoes, each cut into 8 pieces
2 cups cut up asparagus
2 TBS sliced green onions (or any onion)
1 garlic clove, minced
6 eggs
1/3 cup milk
1/2 tsp salt & 1/8 tsp pepper
1/2 c. crumbled feta cheese
1 TBS chopped fresh basil
Directions: 
Heat oil in large nonstick skillet over medium heat until hot.  Add potatoes; cover and cook 10 to 12 minutes or until almost tender, stirring occasionally.

Add asparagus, onions and garlic; cook 4 to 5 minutes or until asparagus is almost tender, stirring occasionally.

Meanwhile, beat eggs in medium bowl.  Add milk, salt and pepper, beat well.

Pour egg mixture over vegetables in skillet.  Sprinkle with cheese and basil.  Reduce heat to medium-low; cover and cook 12 to 14 minutes or until eggs are set.  To serve, cut into wedges.  Makes 4-6 servings.

Source: Taste of Home Cookbook