Spring Vegetable Frittata

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 tsp 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 tsp 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.