Sunday, April 19, 2009

Spring Frittata

It would be silly to pass up those sexy bunches of asparagus springing up in the produce department this time of year. Along with the free ham I got by accumulating enough bonus points at the grocery store, some leftover new potatoes, and a few other ingredients, I made an asparagus frittata.

Spring Frittata

1 bunch fresh asparagus
2 Tbsp. butter
1 large onion, sliced
1 cup chopped, cooked ham
1 cup sliced, cooked potatoes
5 eggs
1/2 cup half and half
1 cup grated cheese

Snap off woody ends of the asparagus, discard, then rinse the tender stalks thoroughly. Bring about an inch of water to a boil in a large skillet. Add the asparagus and cook for 3 or 4 minutes only, until barely tender. Drain and rinse under cold water. Dry the asparagus and the pan. In the same skillet, melt the butter, then add the onions. Cook and stir the onions until they are completely limp and starting to brown. Add the ham and potatoes to heat through.

Beat the eggs with half and half until well blended. Pour over the onion mixture. Cook over medium-low heat until bottom of the mixture is set.

Arrange the asparagus over the surface, then sprinkle with the grated cheese. Place under a hot broiler until the frittata is puffed, and the cheese is melted and starting to brown.

Serve with fresh fruit and enjoy.

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