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Asparagus and Ham Frittata

This amazing breakfast is packed full of great nutrition to start your day!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

They always have said that breakfast is the most important meal of the day. I say, why only have this yummy Frittata at breakfast, am I right!? Packed full of protein and veggies with some added fat to keep you "fat and full". This dish will leave you feeling content and not overindulged.

 

First thing you will want to do is gather all of your ingredients.

Now get ready to cook!

Ingredients:

8 oz. Asparagus, washed and ends trimmed, cut into 1" pieces

2 Spring Onions, trim ends and tops then slice

1/2 C. Diced Tomato

5 Large Eggs

1/2 C. Diced Ham

1/2 C. Shredded Sharp Cheddar Cheese

1/2 C. Milk (I use almond milk, and yes it's amazing! No-one even flinches.)

2 T. Butter

1/4 t. Salt

1/4 t. Pepper

Warm a Cast Iron skillet on medium low heat.Add 1 T. of your butter
(you may also sub out for bacon grease, wow)

 

 

 

Once the fat is warmed up in pan, add your spring onions and saute for about 4 minutes (you want them to start to turn translucent).

 

 

Add the asparagus, other 1 T. Butter and salt, saute until crisp tender.

 

 

 

 

 

 

 

While the asparagus is cooking, whisk your eggs, milk and pepper together until starting to get frothy. Let sit on the side for a minute.

 

 

Now, add your tomatoes and ham to the pan, swirl with your tongs and cook just for a minute (we don't want mushy tomatoes from over cooking)

 

 

 

Now, pour the egg mixture over everything in the pan and add your cheese, stir just to combine.

Preheat your broiler to high.

 

Continue to cook Frittata mixture on stove until almost set up then place under broiler with rack set in the center of oven for approximately 4-5 minutes until golden and bubbly.

 

 

Remove from oven and let cool for another 5 minutes.Cut, serve and enjoy!

 

Complete recipe, all together...

Asparagus and Ham Frittata

(by Karen Anglin)

Ingredients:

8 oz. Asparagus, washed and ends trimmed, cut into 1" pieces

2 Spring Onions, trim ends and tops then slice

1/2 C. Diced Tomato

5 Large Eggs

1/2 C. Diced Ham

1/2 C. Shredded Sharp Cheddar Cheese

1/2 C. Milk (I use unsweetened almond milk, and yes it's amazing!)

2 T. Butter

1/4 t. Salt

1/4 t. Pepper

Warm a Cast Iron skillet on medium low heat. Add 1 T. of your butter (you may also sub out for bacon grease, holy-wow) Once the fat is warmed up in pan, add your spring onions and saute for about 4 minutes (you want them to start to turn translucent). Add the asparagus, other 1 T. Butter and salt, saute until crisp tender. While the asparagus is cooking, whisk your eggs, milk and pepper together until starting to get frothy. Let sit on the side for a minute. Now, add your tomatoes and ham to the pan, stir and cook just for a minute (we don't want mushy tomatoes from over cooking) Now, pour the egg mixture over everything in the pan and add your cheese, stir just to combine. Preheat your broiler to high.Continue to cook Frittata mixture on stone until almost set up then place under broiler with rack set in the center of oven for approximately 4-5 minutes until golden and bubbly. Remove from oven and let cool for another 5 minutes. Cut, serve and enjoy!

©Karen Anglin, 2018

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