Things have been crazy in Cook Crook land and I underestimated the time it would take to not only make an Easter brunch, but chronicle the process and results. But while I get that together, I had to share what I did with the leftover asparagus and ham from that brunch.
Monday was a busy day and I already planned to use the leftovers for dinner, but I wanted to make something quick. I decided on a frittata because they are easy to make, delicious, and easy way to use leftovers.
1 tablespoon olive oil
1/4 cup diced Vidalia onion
1 1/2 cup chopped leftover cooked asparagus
1 cup cooked ham chopped
6 eggs, beaten
1 tsp fresh ground black pepper
2 oz. of diced Havarti cheese (I used a kind that also had jalapeño in it!)
Preheat oven to 350 degrees. Heat the olive oil over medium-high heat in an oven proof non-stick skillet until shimmery. Add the onions and cook until just starting to soften. Add the asparagus and ham and sautee until heated through. Add the pepper to the eggs and whisk well. Pour the eggs into the skillet and then add the diced cheese throughout the eggs.
As the edges begin to set, use a non-stick spatula to push the eggs from the edge to allow the uncooked eggs to flow to the outside. Repeat this process as you go around the pan until the edges are set and the top of the eggs are slightly wet. Put the skillet in the oven for 10-15 minutes until all of the egg is set and firm. Invert the completed frittata onto a large plate and slice into wedges. I served mine with a mixed green salad.
Sadly we were so excited for dinner...no pictures!
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