Asparagus, Onion, and Potato Frittata

Although I've always wanted to, I've never made a frittata before. Since we had some leftover taters from supper, I decided to give it a try this morning. Success!

What you'll need (Serves 2):
1 1/2 tbsp butter or olive oil
1/2 onion, diced
2 garlic cloves, minced
1/4 green pepper, diced
4-5 asparagus, quartered
1 cup taters, cut into chunks (you could use any leftover potato here)
3 eggs
1/4 sharp cheddar cheese
1/2 tsp basil
1/2 tsp oregano
pepper
salt

Preheat the oven to broil.

In a small frying pan, over medium heat, heat butter or olive oil. Add onions and let sauté for 5 minutes or until golden. Add the garlic and let sauté for another minute for so, then add the green pepper and asparagus; let sauté for 4 minutes or until the vegetables have softened. Now, add the taters and spices (basil, oregano, pepper, and a pinch of salt) and let cook until warm.

While the vegetable and taters are cooking, beat your 3 eggs in a bowl with a splash of milk. Add some pepper and additional basil + oregano if you would like (I added a pinch of each).

Once the taters are heated, pat down vegetables and taters so that they cover the bottom of the frying pan. Add the eggs on top and sprinkle with cheese (I used sharp cheddar, but I think goat's cheese would be even more delicious!).

Place the drying pan in the oven for approximately five minutes or until the top of the frittata is golden.

Enjoy with buttered toast! :)