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Frittata With Ham and Spring Vegetables

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It’s one of the cook’s best, last-minute main dishes, but the frittata isn’t just an also-ran. It adapts well to seasonal ingredients, and it’s quickly and easily made. This Frittata with Ham and Spring Vegetables is also attractive.

Frittata With Ham and Spring Vegetables

1 tablespoon olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, minced
3/4 pound thinly sliced deli smoked ham, chopped
2 bunches green onions, finely chopped
1 small zucchini, cut into small strips
1/2 red bell pepper, seeded and cut in small dice
8 large eggs
4 ounces shredded Swiss or Gruyère cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preheat oven to 300 degrees.

Heat oil in a 10-inch nonstick skillet. Sauté  asparagus, garlic, ham, green onion, zucchini and red pepper over medium-high heat until asparagus is crisp-tender, about 8 minutes.

Whisk together eggs, cheese, salt and pepper in a large bowl. Pour into skillet with asparagus mixture and stir to distribute egg mixture through skillet. Cook without stirring until edges are just set, about 2 minutes.

Transfer skillet to oven; bake until center is set, about 20 minutes (But check on it after 10-15 minutes). Cut into wedges and serve.

Makes 4 servings.

From Recipe Zaar

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