Friday, March 19, 2010

Ham and Asparagus Frittata

Asparagus is an elegant and delicious vegetable that pops up in all sorts of appetizers and entrees with the arrival of spring. It is a delightful addition in this tasty Italian omelet called a frittata. It can be served for breakfast, brunch or even dinner!

Ham and Asparagus Frittata

By Mixed Salad Annie - Adapted from Cooking Light
2/3 cup chopped lower-sodium ham (about 3 ounces)
1/2 cup (2 ounces) shredded low-fat cheddar cheese
1/4 teaspoon black pepper
1/8 teaspoon salt
3 large egg whites
2 large eggs
1 tablespoon olive oil
1/2 cup chopped leeks
1/2 cup chopped roasted red peppers, patted dry with paper towels
1/2 cup slices asparagus (cut into 1-inch pieces)
1/4 teaspoon Italian seasoning

Preheat broiler.

Scrample egg whites and eggs in a medium bowl; mix in ham, cheese, black pepper and salt.
Heat the olive oil in a 9-inch nonstick skillet over medium-high heat. Add onion, roasted peppers, and asparagus; sauté 3-5 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.