The best HAM AND ASPARAGUS FRITTATA | Ready in 20!
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0:00 Intro
0:25 Egg and Cream
0:45 Prepping ham, veggies and cheese
1:30 Cooking the veggies
2:10 Adding cheese and eggs
2:30 Skillet cook
2:40 Oven bake
3:05 Serve!
This HAM AND ASPARAGUS FRITTATA is perfect for breakfast, lunch or dinner!
I started perfecting this idea for an easy weekend egg dish soon after getting the cottage. It all started with me trying to make fancy scrambled eggs. After a quick root through the fridge, I was chopping up a few leftover ingredients, grating a favourite cheese and heating up the skillet. Before I knew it, and with minimal effort, I had this delicious HAM AND ASPARAGUS FRITTATA from stove to table in record time. Wait, it gets better - this egg dish is super tasty and weekend guests are always asking me to make it again. This recipe really works, so I’m happy to oblige.
Because it’s so darn delicious, don’t forget to BOOKMARK this page and PIN the recipe to a favourite breakfast, lunch, dinner or egg board. I know that seems like a lot of pinning, but this recipe needs to be made often and SHARED with friends.
Head here for the full recipe for our HAM AND ASPARAGUS FRITTATA:
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Easter Frittata with Asparagus - OrsaraRecipes
Here is my Easter Frittata with Asparagus recipe.
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Asparagus Frittata
Dr. B.J. Hardick ( and Lin prepare a favourite egg recipe, Asparagus Frittata.
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Summer 'Peasto' Frittata | Jamie Oliver
Jamie cooks up a beautiful light Summer Frittata with a new element -- 'Peasto'!
Perfect for hot summer days and sharing with your buddies in the sun.Don't forget to cook it at 200 degrees celsius / 400 fahrenheit / gas mark 6
Enjoy and let us know how you get on!
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Ham & Asparagus Frittata Recipe ~ Noreen's Kitchen
Greetings! Tonight I am sharing with you how I made a delicious frittata out of some of the leftovers from our Easter dinner. The Trader Joe's ham was amazing and we have quite a bit left, but here I am only using a little along with a handful of leftover roasted asparagus from the same meal.
It is amazing to me what you can do when you mix eggs with leftovers! You seriously make amazing dishes that are fresh and new. This fed all four of us for supper with enough left for Rick and I to have for lunch the next day. This is delicious, hot, cold or at room temperature. It re heats in the microwave beautifully and does not lose any flavor or texture.
I have used cottage cheese here in place of milk, but you can sub out milk or half and half if you like or even a bit of riccotta cheese if you like. It's all good. The cottage cheese gives the Frittata a nice texture that I enjoy.
You can use endless combinations of meat and veggies here you can use just veggies, just meat, or just cheese, for that matter. No matter what you choose, you are going to have an amazing meal. Pair this with a salad or sauteed veggie and maybe some crusty bread an you have a meal fit for royalty!
I hope you give this Frittata a try and I hope you love it!
Happy Eating!
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Asparagus & Roasted Potato Frittata
- If you’re looking for a super simple frittata that’s both delicious and easy to make, this is the recipe for you. A frittata can really highlight any favorite flavors, but this one combines asparagus, prosciutto, roasted potatoes, and goat cheese for a springtime recipe. It’s perfect for breakfast, brunch, lunch, or dinner!
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------------------------------
Skip ahead:
00:00 Intro
00:55 Roasting the potatoes
02:28 Preparing the egg mixture
04:32 Chopping up the prosciutto
05:59 Assembling in the pie dish
09:01 Tasting the finished frittata
INGREDIENTS
For the potatoes:
- 1 cup peeled and diced russet potato
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
For the frittata:
- 8 large eggs
- 1/2 cup heavy cream
- 1/2 tsp garlic powder
- 1 tsp dry mustard
- 1 tbsp fresh thyme leaves
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 oz prosciutto, chopped
- 4 oz goat cheese
- 1/2 lb fresh asparagus, ends trimmed
Instructions:
- Preheat the oven to 425℉.
- Scrub and peel the potato and dice it into 1/2-inch size pieces. On a parchment-lined baking sheet, toss the prepared potato with olive oil, salt, and black pepper. Spread the potato out evenly and sprinkle with salt and pepper. Roast in the preheated oven until the potatoes are tender and beginning to brown, 18-20 minutes. Once the potatoes are finished, remove them from the oven and set them aside.
- Turn the oven down to 350℉. Grease a 9-inch pie pan and set it aside.
- In a large bowl, add the eggs, heavy cream, garlic powder, dry mustard, thyme leaves, salt, and black pepper, and whisk until smooth. Chop the prosciutto into small pieces and sprinkle in the bottom of the prepared pan with the roasted potatoes. Pour the egg mixture over the top.
- Dot the top with the pieces of goat cheese. Top the frittata with the asparagus. Lay the asparagus in whole spears over the eggs, trimming the size as needed to make them fit.
- Bake the frittata in the preheated oven until the asparagus is tender and the eggs are set, 18-24 minutes. Once baked, remove the frittata from the oven and cool for 10 minutes before slicing and serving.
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