Springtime Frittata

Everyone is wishing it was spring.  We may have a few more weeks to wait but meanwhile how about cooking up this delicious springtime frittata?  This is a great breakfast, lunch or dinner and can be eaten hot or cold.  Enjoy!  This recipe comes from the cookbook, "1 Pan, 2 Plates."

6 eggs
2 T. milk
pinch of nutmeg
2 T. butter
1/2 c. finely diced onions
2 small potatoes, diced small
1 red pepper, diced small
1 bunch asparagus, cut into 1" pieces
6 oz. shredded Gruyere cheese

Melt butter in an ovenproof 12" skillet.  Add potatoes and onion,  Cook 5-7 minutes.
 Add asparagus and red pepper, cook 4 more minutes. Do  a taste test to see if the potatoes are tender.  If not cook a bit more.  Sprinkle cheese over top of the vegetables.  Beat eggs, milk and nutmeg together. Add eggs, cover and cook for 2 minutes over low heat.Remove lid and transfer pan to the broiler.  Broil about 4 minutes until the top is browned and the middle of the eggs have firmed up.  Remove from broiler.  Let rest for 3 minutes before serving.