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Asparagus and Ham Frittata


This is a delicious frittata that is elegant and extremely easy. Frittatas are an Italian open-faced omelets. They can have any type of meat, cheese, and vegetable combinations. In traditional southern Italian cuisine, frittatas often contain some type of pasta, usually leftover from a previous meal. They are very simple to make, and easier than a traditional omelet with fillings, because you do not have to flip them. Fresh asparagus and ham make this frittata very easy, yet elegant enough for entertaining.


Asparagus and Ham Frittata


6 eggs
1/2 cup ham, cooked and chopped
1/2 cup asparagus, blanched and chopped
1/4 cup Swiss cheese, grated
Kosher salt
Olive oil
Large 10 -12 inch oven safe skillet


Preheat oven broiler. Preheat skillet. Prepare asparagus by snapping off woody ends and chopping in bite size pieces. Blanch asparagus in a skillet with water and kosher salt until asparagus deepens in color. Remove and drain.
Drizzle skillet with olive oil. Then spread ham and asparagus in an even layer on the bottom of the skillet. Scramble the eggs and add kosher salt and pepper to taste. Then pour the scrambled eggs over the asparagus and ham.
Cook over medium heat until eggs are set up on the sides of the skillet. Sprinkle with cheese and bake under the broiler until eggs are set and frittata is lightly browned and fluffy.

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