1/2 lb asparagus (small handful), ends trimmed off and cut into 1-2 inch pieces)
1 cup leftover roasted potatoes, chopped into 1 inch squares (any roasted potatoes would work fine. Maybe even frozen hasbrowns?)
6 eggs
1 tsp fresh rosemary, chopped
Salt & pepper
3/4 cup cheddar cheese, shredded
Preheat oven to 375 degrees.
If you have an oven proof skillet use it, if not wrap some tinfoil around the handle of your skillet. I think non-stick works best.
Set your skillet over medium high heat with a drizzle of olive oil. Saute the asparagus for 3-4 minutes. Add your potatoes and any bacon crumbles leftover from your roasted chicken (obviously leave that out if serving a vegetarian). Saute another minute or two and smooth the veggies out into a single layer.
In a medium bowl, beat the eggs with the fresh rosemary and season with salt and pepper (I love seasoning salt with eggs). Stir in the shredded cheese. Pour the beaten egg/cheese mixture over the vegetables in the pan, turn the heat down to medium low and let cook for another 5-8 minutes until the bottom of your frittata sets. Then place it in the oven and bake for 10 minutes until the top of the frittata is set and your eggs and cheese are golden.
Remove from oven, cut into wedges and serve.
