Rosemary Ham and Asparagus Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp vegetable oil1/2 cup chopped onion1/2 tsp rosemary leaves, dried6 stalks asparagus, chopped in 1 1/2" pieces1 cup diced ham12 eggs3/4 cup milk.5 oz cream cheese
Preheat oven to 400 degrees.
Whisk together eggs and milk, seasoning with salt and pepper, until well blended and almost starting to foam.
preheat oil in a medium hot oven ready skillet. Add onion and rosemary and cook until softened. Add asparagus and cook until crisp tender. Add the ham and cook until warm.
Add the egg mixture to the skillet. DO NOT MIX. Once the eggs have to set up in the bottom of the pan, move the pan into the oven. Cook for about 12-15 minutes (it seems like it's differnt every time). The frittata will puff up and the top will get just a little brown. Remove from oven.
Run a spatula around the edges and underneath it. Transfer to a plate. Cut into wedges. Great with a salad!
Number of Servings: 8
Recipe submitted by SparkPeople user BREATHESPIXIE.
Whisk together eggs and milk, seasoning with salt and pepper, until well blended and almost starting to foam.
preheat oil in a medium hot oven ready skillet. Add onion and rosemary and cook until softened. Add asparagus and cook until crisp tender. Add the ham and cook until warm.
Add the egg mixture to the skillet. DO NOT MIX. Once the eggs have to set up in the bottom of the pan, move the pan into the oven. Cook for about 12-15 minutes (it seems like it's differnt every time). The frittata will puff up and the top will get just a little brown. Remove from oven.
Run a spatula around the edges and underneath it. Transfer to a plate. Cut into wedges. Great with a salad!
Number of Servings: 8
Recipe submitted by SparkPeople user BREATHESPIXIE.
Nutritional Info Amount Per Serving
- Calories: 169.7
- Total Fat: 10.8 g
- Cholesterol: 328.7 mg
- Sodium: 353.0 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.5 g
- Protein: 13.9 g
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