A Frittata is such an easy, elegant dish to serve for breakfast or brunch. You can add any meats, cheeses, or veggies that you like, making the flavor options endless. Here is a recipe for another frittata in my blog, broccoli-red pepper-potato.
This post is a bit late as I made this asparagus-ham frittata for my mom's birthday back in November. But I have a few minutes now and this dish was too good not to share.
If you make this, be sure to buy a really good aged white cheddar (nothing already shredded in a bag - go for a block and shred it yourself) as well as a tasty ham - the strong, savory flavors of these ingredients really make this dish!
- 10 eggs
- 1/4 c light cream
- 1 bunch of asparagus, top half only, sliced into 1-inch pieces on the diagonal
- 1 small onion, chopped
- 1/4 c shredded aged white cheddar
- 4-5 slices deli ham; I chose ham off the bone.
- A few pinches of salt, pepper, and Italian seasoning (contains marjoram, thyme, rosemary, savory, sage, oregano, and basil)
- 1 tbsp butter and 1/2 tbsp olive oil
- Preheat oven to 400 degrees
- Whisk eggs with cream, salt, pepper, herbs, and most of the cheese
- Add butter and oil to an oven-safe pan over medium heat. I used a 10-inch stainless frying/saute pan.
- Add onions and asparagus; saute 3-4 minutes
- Add ham; spread everything evenly in the bottom of the pan.
- Turn heat to medium-low. Pour eggs into pan and run your spatula through the eggs in quick back and forward motions for 10 seconds or so. Also run your spatula around the edges to form a nice, clean edge.
- Let cook on the stovetop for a few minutes, top with the rest of the cheese, and then transfer to the oven. Cook until completely set, about 15 minutes.
- Slice and serve immediately.
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