Rabbit River Summer Time Frittata

Ingredients
2 tbsp good olive oil
½ cup Onion, finely chopped
½ lb Nugget Potatoes, cut into ½ inch cubes
4-5 stalks Asparagus, chopped into ½ inch pieces
1 Roasted Red Pepper, cut into strips
1 Tomato, seeded and diced
2 cloves garlic, minced
¼ tsp sea salt
¼ tsp Ground Black Pepper
6 Large Rabbit River Organic Egg
¼ cup Whipping Cream
¼ cup Parmesan Cheese, grated
2 oz Thinly Sliced Prosciutto, chopped coarsely (optional)
2 tbsp Fresh Basil, chopped

Method

• In a 9-10 inch diameter non-stick ovenproof skillet, heat the oil over a medium flame.
• Add the onion and sautè until translucent.
• Add potato garlic, salt and pepper, and sautè over medium-low heat until the potato is tender and golden brown, about 15 minutes.
• While potatoes are cooking, in a medium bowl, whisk the Large Rabbit River Organic Egg, cream, parmesan cheese, prosciutto (optional), and basil to blend.
• Put aside.
• When potatoes are tender add Asparagus, Roasted Red Pepper and Tomato.
• Sautè for 2-3 minutes.
• Preheat Broiler.
• Stir the Egg mixture into the vegetable mixture in the skillet.
• Cover and cook over medium-low heat until the egg mixture is almost set, but the top is still runny, about 3 minutes.
• Place the skillet under the broiler and broil until the top is set and is a golden brown, about 4 minutes.
• Using a rubber spatula, loosen the frittata from the skillet and slide onto a plate.
• Cut into slices.

This recipe is great as a quick summer meal, just add a fresh salad with vinaigrette dressing.