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.

Sort of a frittata -Not quite a quiche

It's something in between...

My inspiration for this dish came from a Chicken and Orzo Frittata by Giada DeLaurentiis. Even though Giada calls it a frittata, it really isn't (technically). The traditional way to cook a frittata is in saute pan. Traditionally, the egg mixture is poured into the saute pan and cooked until set on the bottom and then it is flipped onto a plate and transferred back into the pan.

The easier way, however, is to cook the bottom of the frittata in the saute pan and then cook the top under the broiler. Which is what I usually do. This recipe is cooked more like a quiche, where the egg mixture is poured into a pie plate or baking dish and baked in the oven. Unlike a quiche, though, there is no crust. It is pretty easy to make, especially if you have leftover veggies, pasta, chicken, etc. in the fridge.

I stuck with just veggies for this one, but you could add almost anything you like.

Vegetable Friche (sort of a frittata, not quite a quiche)
6 eggs
1/3 cup low fat cream cheese
1/8 cup greek yogurt
2 cups leftover roasted veggies (I had mushrooms, olives, artichokes, green beans, broccoli, carrots and cauliflower)
1/4 cup chopped Italian flat-leaf parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

In a large bowl combine the eggs, cream cheese and yogurt. Stir until the eggs are beaten and the ingredients are combined. Add the veggies, parsley, salt, and pepper. Stir to combine.

Pour the mixture into a 1 1/2-quart baking dish or a large pie plate. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.