Potato and Asparagus Frittata

Ingredients
2 cooked potatoes, chopped
1 bunch of asparagus with ends cut off
8 eggs
1/4 C. Parmesan cheese
1/2 teaspoon dried rosemary
2 tomatoes



Directions
In an oven proof pan, brown the chopped potatoes. Add asparagus to the skillet and cook until tender. In a bowl mix 8 eggs and dried rosemary. Pour the mixture over the potatoes and asparagus. Cook until mostly firm. Add parmesan cheese over the egg and broil for 3 minutes to brown the top of the frittata. Serve with sliced tomatoes.

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