Janet’s Five and Dine

Ham and Asparagus Frittata

F & L Market has eggs for .99 a dozen. Use them to make this super delicious Fritatta. This is delicious for dinner along side a tossed salad and heats up beautifully for breakfast the next day.
Ingredients:
  • 1 1/2 tablespoons extra virgin olive oil, divided
  • 1 medium leek, white and light green parts only, halved and sliced into half moons
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, stemmed and sliced
  • 8 ounces asparagus, cut into 1″ pieces
  • 1 cup diced ham
  • 8 large eggs
  • 1/2 cup milk or cream (I used 1/4 cup skim milk and 1/4 cup half ‘n half)*
  • 1/2 cup grated jack and cheddar cheese blend, or your favorite
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Freshly chopped Italian flat leaf parsley, for garnish (optional)
Directions:
  1. Preheat the oven to 400 degrees.
  2. Heat 1 tablespoon of the oil in a 9 or 10″ non-stick or cast iron skillet over medium heat.  Add the leek, garlic, and mushrooms and saute for 2 minutes.  Add the asparagus and a pinch of salt, and cook until crisp tender and the mushrooms are softened, about 3 minutes more.  Stir in the diced ham, then brush the sides of the pan with the remaining oil to prevent sticking.
  3. While the vegetables cook, beat the eggs and milk in a medium bowl until well combined.  Whisk in the cheese, salt, and pepper, and pour the mixture evenly over the vegetable-ham mixture.  Cook over medium heat until the bottom of the eggs just start to set, then remove from heat and bake in the oven for 8-10 minutes or until the eggs are set.
  4. Remove from heat and let stand 5 minutes.  Top with chopped parsley if using, then slice, serve, and enjoy!
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