6.01.2012

Spring Breakfast Frittata With Asparagus and Ham


We've been on a bit of a Frittata kick lately.  It's such a lovely way to utilize our farm fresh eggs and fresh veggies or herbs.  This recipe works with so many combinations:  Sun-dried or slow-roasted tomatoes with mozzarella and basil; Potato with cheddar and mushrooms; mushroom and goat cheese;  broccoli with gruyere....and the ideas go on.  Of course, if you don't eat meat, this is just as good minus the ham.  It's a quick recipe - about 20 minutes from start to finish.

Asparagus & Ham Breakfast Frittata
Serves 4

6 large eggs, lightly beaten
1/2 c. grated Gruyere cheese
1/4 t. salt
1/4 t. pepper
1 T. oil
1/2 onion, minced
5 stalks asparagus, trimmed and cut into 1/4 inch pieces
2 oz. 1/4" thick deli ham, cut into 1/" cubes

Adjust an oven rack to the upper-middle position and preheat the oven to350 degrees Fahrenheit.

Whisk together the eggs, cheese, salt and pepper.

Heat the oil in a 10" nonstick oven-safe skillet over medium heat until shimmering.  Add the onion and cook until softened, about 3 minutes, stirring as needed to prevent burning.  Add the ham and asparagus after 2 minutes of cooking.

Add the eggs, stirring gently until the eggs on the bottom are set and beginning to firm up, about 30 seconds.  Gently pull the cooked eggs back from one edge of the skillet to tilt the pan, allowing any uncooked egg to run to the cleared edge of the skillet.  Repeat, working your way around the skillet.

Transfer the skillet to the oven and bake until the frittata top is set and dry to the touch, 2-3 minutes.  Watch it carefully to prevent overcooking.  Run a spatula around the skillet edge to loosen, and invert the frittata on a serving plate.  Serve warm or at room temperature.

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