Asparagus and Ham Frittata


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)

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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