Asparagus, Ham and, Cheddar Frittata

Although the weather felt like summer this past weekend, it is still Spring on the calendar and in the markets. I’ll use the opportunity to share this dish that is perfect for breakfast or brunch. It is simple to put together and the combination of flavors are eggcellent!

Frittatas can be cooked several ways. The combination of ingredients in the frittata and how I like my eggs to set determine the method. This method uses the stove top and broiler. The eggs set slightly on the stove before being placed under the broiler where the frittata becomes puffed and golden. The eggs are set, but they are still slightly wet (a texture that I prefer when paired with the asparagus and ham). If you like your eggs a bit firmer, just leave it on the stove for a little longer before placing under the broiler.

It is delightful served warm, but equally delicious at room temperature. Any leftovers make for a scrumptious breakfast panino.

Asparagus, Ham, and Cheddar Frittata

By Nicole Prep: 10 minsCook: 15 mins Servings: 6 This versatile egg dish can be enjoyed for breakfast, lunch, or dinner!

Ingredients 

• 12 extra-large eggs
• 2 tablespoons sour cream
• 3 ounces extra sharp white cheddar cheese, grated
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• ½ pound (8 ounces) asparagus, peeled, trimmed, and cut into 1/2-inch pieces
• 6 ounces ham cut into small cubes
• 1 medium shallot, minced
• 1 tablespoon chopped fresh chives

Instructions 

1. Place oven rack 5 to 6 inches away from broiler and preheat broiler.
2. In a large bowl, whisk together the eggs, cheese, sour cream, salt, and pepper until well combined; set aside
3. In an oven safe 12-inch nonstick skillet, melt the butter over medium heat. When foaming subsides, add the asparagus and cook until lightly browned and almost tender, about 3-5 minutes. Add the ham and shallot and saute until the shallot is soft and the ham warmed through, about 2 minutes. Add the egg mixture to the skillet. Using a rubber spatula, cook until large curds form by stirring and scraping the eggs from the bottom of the skillet, about 2 minutes. (Eggs will still be wet.) Without stirring, cook the eggs for another minute to allow the eggs to set.
4. Place the frittata under the broiler and cook until the eggs are puffed and lightly browned, about 3-5 minutes. Remove the pan from the oven and allow to rest for at least 5 minutes. Transfer to a serving platter, garnish with chives, and serve warm or at room temperature. Enjoy!

Nutrition

Calories: 288kcal, Carbohydrates: 3g, Protein: 22g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 366mg, Sodium: 751mg, Potassium: 312mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1009IU, Vitamin C: 3mg, Calcium: 168mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.