ASPARAGUS and GOAT CHEESE FRITTATA

Ingredients:

1. 10 large eggs
2. ¼ + tsp salt
3. ½ tsp black pepper
4. ¼ cup olive oil or combination butter/oil
5. 2 cups frozen shredded hash brown potatoes
6. 1 bunch scallions, chopped (2 cups)
7. 1 -2 cups asparagus pieces -- blanched   
8. 1 (5oz.) piece goat cheese, chilled—can flavor with dried herbs, garlic, chives, etc.

1. 1. Directions:
   Put oven rack in middle position and preheat oven to 375 F

Whisk together eggs, salt, pepper until just combined.

Heat oil in an ovenproof 9-10 inch nonstick skillet.   Sautee scallions until slightly soft.  Remove them from pan.  Over high heat, add potatoes to oil, stirring once, cook until beginning to brown, about 4 minutes.  Stir potato mixture again and allow to brown a bit and set.  Scatter the scallions over the potatoes.

Pour beaten eggs evenly over potato mixture, add asparagus, and crumble cheese over eggs.  Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes.  Invert a plate over skillet and, holding them together invert frittata onto plate.