- 1-1/2 cup potatoes, sliced thin (about 3 small potatoes)
- 1 cup asparagus, cut into thirds
- 1 cup zucchini, sliced into half moons
- 3 eggs, beaten
- 1/2 cup milk
- coarse salt
- freshly cracked black pepper
- 1/2 tsp vegetable seasoning
- 1/4 tsp smoked paprika
- 2 tbsp olive oil
- 4-6 basil leaves, torn into pieces
- 1/4 cup Parmesan cheese
- chunky tomato salsa (to serve along side the frittata)
1. Put on a pot of boiling water in a medium sized saucepan and salt the water. Add in the sliced potatoes and cook them until almost tender. You want to be able to finish cooking the potatoes on the stove. Drain the potatoes and set aside for now.
2. Cut all of the vegetables. Then get a medium sized bowl, crack the eggs and add in the milk. Using a fork beat the eggs for a minute so the egg mixture is nice and fluffy. Get a oven proof non-stick skillet and preheat the pan on medium heat.
3. Once it comes up to temperature drizzle in the olive oil and add in the potatoes, asparagus pieces and the zucchini. Season the vegetables with salt, pepper, vegetable blend seasoning, and the smoked paprika. Saute the veggies for about 5 minutes until the potatoes are tender, then pour in the egg mixture. Tear the basil leaves and slowly let the frittata cook for a few minutes.
4. Using your spatula go around the edges of the skillet a couple times to make sure that the eggs stay a bit loose from the pan. Once it starts to brown around the edges, sprinkle the Parmesan cheese on top of the frittata and put it into the oven to bake at 375 F for 10 minutes. When the eggs just set on top of the frittata and it starts to brown on top it is ready to eat. Serve either warm or room temperature.