Best spring recipes?

Spring Vegetable Frittata Yield: 6 servings 3 medium carrots, shredded 1 pound asparagus, bottoms trimmed 1 tablespoon olive oil 6 cups frozen country-style hash brown potatoes 1 teaspoon salt 8 large eggs, beaten with a fork 6 ounces smoked Gouda or mozzarella cheese, shredded 1/2 cup sliced scallions Bring 1 cup water to a boil in a large nonstick skillet. Add carrots and asparagus; reduce heat, cover and simmer 5 to 6 minutes until asparagus are crisp-tender. Drain well; wipe out skillet. heat oil in skillet over medium heat. Add potatoes, sprinkle with 1/2 teaspoons salt and cook 5 minutes, or until bottoms are lightly browned. Turn with a spatula and press down, pushing some potatoes up the sides of the skillet. Mix remaining 1/2 teaspoon salt with the eggs; pour mixture over potatoes. Top with the carrots and asparagus. Cover and cook over medium-low heat 10 minutes, or until eggs are almost set. Sprinkle with cheese and scallions, cover and cook 2 to 3 minutes to melt cheese