Easy Frittata Recipe

I learned how to make a frittata last year and it’s definitely a recipe I go to often. If you’ve never heard of a frittata before, it’s an Italian egg based dish similar to a giant omelet or crustless quiche loaded with any combination of vegetables, meats, cheeses, pasta, and herbs.

The great part about preparing this recipe is that you can use whatever veggies or leftovers you have in the kitchen to create all sorts of delicious flavor combinations inexpensively. Frittatas taste amazing, look impressive, and are so easy to prepare. It makes a great breakfast, but is just as tasty for a lite lunch or dinner especially when served with a nice big salad.

If you have leftover Easter ham, this may be a great time to make a Ham and Asparagus Frittata. In the Frittata pictured, I used nitrate-free Ham, Sautéed Onion, Broccoli, Locatelli Romano Cheese, and fresh Parsley.

Frittata Recipe
Adapted from Food Network, Alton Brown

Ingredients
6 eggs, beaten
1-ounce Parmesan, grated (about 5.7 Tbsp)
½ tsp black pepper
Pinch Salt
1 tsp butter (I sometimes substitute olive oil)
½ cup chopped roasted asparagus
½ cup chopped ham
1 Tbsp chopped parsley leaves

Directions

Preheat oven to broil setting.

In medium bowl, using a fork, blend together eggs, Parmesan, pepper, and salt.

Heat 12-inch non-stick, oven safe sauté pan over medium high heat.

Add butter to pan and melt.

Add asparagus and ham to pan and sauté for 2-3 minutes.

Pour egg mixture into pan and stir with rubber spatula. Cook for 4-5 minutes or until the egg mixture has set on the bottom and begins to set up on top.

Sprinkle with parsley.

Place pan into oven and broil for 3-4 minutes, until lightly browned and fluffy.

Remove Frittata from pan and cut into 6 radial slices like a pizza and serve immediately.  Enjoy!

For more delicious recipes stop by:
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tempt My Tummy Tuesday at Blessed with Grace
- Leftover Ham Recipes at Hoosier Homemade