Salmon and Asparagus Frittata Recipe | Epicurious

Ingredients

• 3/4 pound red potatoes, cut into 1/2-inch cubes
• 6 whole eggs, lightly beaten
• 3 egg whites, lightly beaten
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 teaspoon dried oregano
• 8 ounces asparagus, trimmed and cut into 3/4-inch pieces
• 12 ounces salmon fillet, skin removed, cut into bite-size pieces