Friday, May 28, 2010

Ham, Swiss & Asparagus Frittata

We got our first dozen eggs for the season from the wonderful folks at Terra Farma and they went into this great frittata here along with asparagus from Mark's (Brooke's dad) garden. This was great, and along with some breakfast potatoes (russets, sweet potatoes and roasted garlic cloves...but that's for another day) 6 of us ate for under $20! The key to a good frittata is to start on the stove and finish up in the oven (preferably under the broiler)

Serves 4-6

  • 1 good glug of olive oil
  • 1 medium onion - chopped
  • 1/2 lb asparagus cut into 1/2 inch pieces
  • 1 dozen eggs
  • 1/4 lb deli ham - cut into bite sized pieces
  • 1/4 lb swiss cheese - shredded
  • 1/4 cup whole milk or cream (whatever's handy)
  1. Preheat broiler to high
  2. Heat olive oil in a 12 inch oven safe pan over medium-high heat
  3. Toss in the onion and cook until soft; 6-8 minutes
  4. Throw in the asparagus pieces and saute them about 4 minutes until they soften up a bit
  5. Beat the eggs and milk together, then add a dash of salt and pepper and mix in the cheese
  6. Pour the egg mixture into the pan and let it set a few seconds then stir it scraping the bottom & sides of pan. Do this until the pans full nice gooey, kind of solid/kind of liquid eggyness
  7. Put the pan under the broiler and cook another 5-10 minutes, until it's lightly brown around the edges and almost done in the middle
  8. Remove from oven and let it sit for about 5 minutes to finish cooking
  9. Enjoy!

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