Frittata With Ham And Asparagus Recipes

FRITTATA WITH HAM AND ASPARAGUS

Steps:

• Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add leek, asparagus and salt and cook, stirring occasionally until bright green and just starting to brown, 5 to 7 minutes. Transfer the vegetable mixture to a bowl and stir in ham. Was and dry skillet.
• Beat the eggs in a medium bowl with the pepper and nutmeg. Return the skillet to medium-low heat and add the remaining 2 teaspoons oil and swirl the pan to coat with oil. Gently pour in the eggs and let cook, gently scraping the egg with a silicone spatula. Fold the cooked part of the egg back and allow runny egg to flow onto the surface of the hot skillet just until the egg starts to set up into a solid mass, 2 to 3 minutes. [The egg will still be runny on top, but continuing to stir would cause it to break into pieces at this point.] Spread the asparagus mixture over the eggs and continue cooking until the sides of the egg can be pulled back from the skillet with the spatula, 1 to 2 minutes. Sprinkle cheese over the frittata. Lift an edge of the egg back and drizzle 2 tablespoons water between the egg and skillet, cover the skillet and cook until the egg is set up on top and the cheese is melted, 4 to 5 minutes.

ASPARAGUS AND HAM FRITTATA

Steps:

• Preheat oven to 250 degrees.
• Heat oil in 10" nonstick skillet. Saute asparagus, ham, garlic and green onion over medium-high heat until asparagus is crisp tender, about 8 minutes.
• Whisk together eggs, cheese, salt and pepper in a large bowl. Pour into skillet with asparagus mixture and stir to distribute egg mixture through skillet. Cook without stirring until edges are just set, about 2 minutes.
• Transfer skillet to oven; bake until center is set, about 30 minutes. Cut into wedges and serve.

SPRING FRITTATA WITH HAM, ASPARAGUS, AND HERBS

Steps:

• melt butter in an 8 or 9 inch nonstick, ovenproof skillet over low heat. Add the leek and garlic and cook very slowly, stirring frequently, until soft and golden, about 10 minutes, then set skillet aside off the heat.
• Meanwhile, fill a large bowl with water and ice cubes and set aside.
• Bring a skillet of salted water to a boil over high heat. Add the asparagus spears and cook until blanched, about 2 minutes. Immediately drain the asparagus in a colander, then plunge into the bowl of ice water to stop the cooking. Drain asparagus again.
• Cut asparagus spears into 1/2 inch pieces. Scatter asparagus and ham over the leek mixture in the skillet.
• Preheat the broiler and set the rack about 5 inches from the heat source.
• Place the eggs and milk in a medium bowl and whisk to combine. Add dill, chives and lemon zest, then season with salt and pepper.
• Add the egg mixture to the skillet with the leek mixture and cook, without stirring, over medium-low heat until the bottom and sides have set, about 4 minutes. The top of the frittata will still be wet.
• Sprinkle the cheese over the frittata and place the skillet under the broiler. Cook until the top puffs and turns golden brown, 3-5 minutes. Remove from the broiler and let it rest for 2 minutes.
• Run a heat-proof rubber spatula or small knife around the edge of the frittata to release it from the skillet. Slide it onto a serving plate. Cut into 4 wedges and serve hot.

HAM AND ASPARAGUS FRITTATA

Steps:

• Combine ham, cheese, black pepper, salt, egg whites, and eggs, stirring well with a whisk.
• Heat a 9-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and asparagus; sauté 3 minutes. Add egg mixture; reduce heat to medium.
• Cook, covered, 3 minutes or until almost set. Sprinkle with 1/4 teaspoon Italian seasoning.
• Wrap handle of pan with foil; broil 3 minutes or until egg is set. Cut into 4 wedges.

ASPARAGUS AND HAM FRITTATA

Steps:

• Heat the broiler.
• Cook the ham, parsley and 1 Tbsp butter in a skillet over low heat until ham renders its fat and begins to shrivel, 10 minutes.
• Meanwhile, cut up the asparagus. Start cutting from the base in ¼ to ½ inches crosswise slices. Cut up to the tips, but leave the last inch of the tips whole. Add to the ham and continue cooking another 5 minutes.
• Melt the remaining Tbsp of butter over medium-low heat in a 10-inch nonstick skillet or omelet pan. Beat the eggs in a large bowl with a fork to break up yolks. DON'T WHISK (you don't want air in eggs)! Stir in the asparagus, ham and parsley.
• Pour into the skillet and cook, stirring gently, just until the eggs start to form curds about 5 minutes. Be careful to scrape the bottom of the pan while you're stirring to keep the eggs from setting up too quickly. Cover and reduce the heat to low. Cook until the top is almost set, another 5 to 10 minutes.
• Sprinkle the top with Parmesan and place the pan 4 or 5 inches under broiler. Cook just until the cheese begins to brown, about 1-½ minutes. Remove the frittata from the broiler and loosen the sides with a thin spatula. Set aside to cool to room temperature. When ready to serve, remove the frittata from the pan and cut into wedges. Or cut into 1-inch squares and insert a toothpick to serve as appetizer.