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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 747.1
  • Total Fat: 52.2 g
  • Cholesterol: 907.8 mg
  • Sodium: 1,879.3 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 3.8 g
  • Protein: 54.7 g

View full nutritional breakdown of Ham and Asparagus Frittata calories by ingredient
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Ham and Asparagus Frittata

Submitted by: BEEFGODDESS
Ham and Asparagus Frittata

Introduction

This makes a great addition to a brunch or dinner menu. This makes a great addition to a brunch or dinner menu.
Number of Servings: 1

Ingredients

    1/3 finely chopped cup onion
    1 cup asparagus, cut into 1-inch pieces
    1 1/2 tbsp. olive oil
    4 eggs
    2/3 ham cooked and chopped (about 3 ounces)
    1/4 cup Parmesan cheese or Romano cheese, freshly grated
    1/4 tsp. dried thyme
    salt and pepper to taste

Directions

1. Blanch asparagus pieces in boiling water just until tender-crisp. Set aside.

2. In a 9-inch nonstick skillet over medium-low heat, cook the onion with pepper and salt to taste (not oo much as the cheese is salty) in 1 tablespoon of the oil, stirring, until it is translucent.

3. In a bowl, whisk together the eggs, ham, Parmesan cheese, and thyme. Add the onion and stir until combined. Gently fold in the asparagus.

4. In the skillet, heat the remaining 1/2 tablespoon oil over medium heat until it is hot. Pour in the egg mixture, distributing the ham and asparagus evenly. Reduce heat to low and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft but not liquid.

5. Slide the frittata out of the skillet onto a heat-proof plate, and invert it back into the pan so that the soft side is now face down. Cook about 4 more minutes. Slice into wedges and serve with crusty Italian bread and a green salad. Serves 2.

Variation: For those of you who do not think you can handle the flip maneuver, you can cook this in an oven-proof skillet (such as a well-seasoned cast iron or Le Creuset pan) in the over at 350 degrees until the eggs are set and a knife inserted in the center comes out clean. The texture of a baked frittata is a little different than that of one cooked on top of the stove. Also, if I was going to bake it, I would double the recipe and make a thicker one! Then it would take it about 30 to 40 minutes to cook, and you would have enough to serve 4.

Number of Servings: 1

Recipe submitted by SparkPeople user BEEFGODDESS.






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