Potato Frittata

4 oz. Milk
6 eggs, beaten
8 oz. Fresh asparagus, trimmed, and cut into 1 inch pieces
3 cups potatoes, finely chopped
1/2 tsp. garlic powder
1/2 green bell pepper, finely chopped
1/2 onion, finely chopped
1 tsp. dried basil leaves
3/4 tsp. salt
1/8 tsp. pepper
3 oz. Shredded cheddar cheese

Combine eggs, milk, garlic, salt, basil, and pepper in a medium bowl. After mixing well, set aside.

Then spray a 10 inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add asparagus and cook, while stirring, for about 3 minutes. Add potatoes, onions, and green peppers, cooking and stirring, for about another 3 minutes.

Reduce the heat to low. Then pour the egg and milk mixture into the skillet over top of the vegetables. Cover loosely, cooking 15 to 20 minutes or until the center is set. Occasionally lift the edges to make sure the egg mixture goes to the bottom of the skillet and cooks.

Sprinkle cheese on top and cook until cheese is melted.