Asparagus and Ham Frittata
PrepTime: 10 minutes
Total time: 25 minutes
Servings: 8
This Asparagus and Ham Frittata is great for dinner or breakfast!
Total time: 25 minutes
Servings: 8
This Asparagus and Ham Frittata is great for dinner or breakfast!
Ingredients:
1 1/2 tablespoons olive oil, divided
1 leek, white and light green parts, halved and sliced
2 cloves garlic, minced
8 Oz mushrooms, sliced
8 Oz asparagus, cut into 1" pieces
1 cup ham, diced
8 eggs
1/2 cup half and half, or milk of choice
1/2 cup jack, cheddar, or shredded cheese of choice
1/2 teaspoon sea salt
1/4 teaspoon pepper
parsley, chopped for garnish (optional)
1 1/2 tablespoons olive oil, divided
1 leek, white and light green parts, halved and sliced
2 cloves garlic, minced
8 Oz mushrooms, sliced
8 Oz asparagus, cut into 1" pieces
1 cup ham, diced
8 eggs
1/2 cup half and half, or milk of choice
1/2 cup jack, cheddar, or shredded cheese of choice
1/2 teaspoon sea salt
1/4 teaspoon pepper
parsley, chopped for garnish (optional)
Directions:
Preheat oven to 400, then heat 1 tablespoon of oil in a 9 or 10" non-stick or cast iron pan over medium heat.
Add leek, garlic and mushrooms, then saute for 2 minutes.
Add asparagus and a pinch of salt, then cook until crisp tender and mushrooms are softened, for 3 minutes.
Stir in diced ham, then brush the sides of the pan with remaining oil to prevent sticking.
While vegetables cook, beat eggs and milk in a medium bowl until combined.
Whisk in cheese, salt, pepper, and pour mixture evenly over vegetable-ham mixture.
Cook over medium heat until bottom of eggs start to set, then remove from heat and bake for 8 to 10 minutes until eggs are set.
Remove from heat and let stand 5 minutes.
Top with chopped parsley if using, then slice and serve. Enjoy!
Preheat oven to 400, then heat 1 tablespoon of oil in a 9 or 10" non-stick or cast iron pan over medium heat.
Add leek, garlic and mushrooms, then saute for 2 minutes.
Add asparagus and a pinch of salt, then cook until crisp tender and mushrooms are softened, for 3 minutes.
Stir in diced ham, then brush the sides of the pan with remaining oil to prevent sticking.
While vegetables cook, beat eggs and milk in a medium bowl until combined.
Whisk in cheese, salt, pepper, and pour mixture evenly over vegetable-ham mixture.
Cook over medium heat until bottom of eggs start to set, then remove from heat and bake for 8 to 10 minutes until eggs are set.
Remove from heat and let stand 5 minutes.
Top with chopped parsley if using, then slice and serve. Enjoy!
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