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
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.