ASPARAGUS POTATO SKILLET FRITTATA

Frittata with seasonal asparagus, potatoes and onions, all organic ingredients bought locally. A meal great for those summer lunches.

8 eggs
2 tablespoons milk
20 stalks asparagus ends cut off
2 medium Yukon gold potatoes sliced thin
1/2 cup green onion chopped
1/2 cup grated parmigiano and percorino cheese
2 tablespoons extra virgin olive oil
1 tsp chopped fresh parsley
3/4 cup vegetable broth

View the full recipe at Sugar Love Spices →