Here's a recipe for an asparagus frittata that I made for our New Year's brunch. It's really easy to make and re-heats wonderfully if you have left overs. Enjoy!
Preheat oven to 400 degrees and grease a small baking dish with cooking spray. Boil your cut potatoes for 8 minutes. Place cooked drained potatoes in the bottom of your small greased baking pan. Sprinkled your grated gouda cheese on top of the potatoes. In a separate bowl whisk your eggs, salt, milk and herbs. Pour this mixture on top of the potatoes and gouda. Lastly sprinkle your trimmed asparagus on top of your egg mixture and place in the oven. Bake for 20 minutes and then reduce your oven temperature to 350 degrees and cook for another 10-20 minutes until your eggs are puffed and golden brown. You may serve at room temperature or warm. Serve with herbed fraiche (recipe below).
Herbed Fraiche - Milk 3/4 cup of light sour cream with 1 teaspoon of dill, 1 teaspoon of tarragon and 1/2 a teaspoon of salt.