Ham, Asparagus, And Mushroom Frittata

Our neighbors had given us some fresh asparagus and Bev suggested we make a frittata from it and the mushrooms we had on hand.  Since we also had some Kentucky Legends ham in the fridge, I went in search of a recipe that used all three ingredients and liked the one from Marcie’s Flavor The Moment blog.   Please check out her site for comments, the original recipe, and more pics like this one that I borrowed from her.

I don’t particularly like cooking much in the morning so I cooked the veggies the day before and reheated them this morning before adding the egg mixture (also made up the previous day) and since I couldn’t find info that the skillet handle was oven safe, we decided to transfer the mixture to a casserole dish for baking.

Cooking it this way required 20 minutes in our oven which got the top a little more brown than Marcie's.

INGREDIENTS:

1 1/2 tablespoons extra virgin olive oil, divided

1 medium leek, white and light green parts only (Larry used 2 green onions and 1/3 of a small onion - chopped)

2 cloves garlic, minced

8 ounces cremini mushrooms, stemmed and sliced

8 ounces asparagus, cut into 1″ pieces

1 cup diced ham (Larry used 1¼ cup)

8 large eggs

1/2 cup milk or cream (Larry used whole milk)

1/2 cup grated cheddar cheese (Larry used a cup)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Freshly chopped Italian flat leaf parsley, for garnish (optional)

ORIGINAL DIRECTIONS:

Preheat the oven to 400 degrees.

Heat 1 tablespoon of the oil in a 9 or 10″ non-stick or cast iron skillet over medium heat.  Add the leek, garlic, and mushrooms and saute for 2 minutes.  Add the asparagus and a pinch of salt, and cook until crisp tender and the mushrooms are softened, about 3 minutes more.  Stir in the diced ham, then brush the sides of the pan with the remaining oil to prevent sticking.

While the vegetables cook, beat the eggs and milk in a medium bowl until well combined.  Whisk in the cheese, salt, and pepper, and pour the mixture evenly over the vegetable-ham mixture.  Cook over medium heat until the bottom of the eggs just start to set, then remove from heat and bake in the oven for 8-10 minutes or until the eggs are set.

Remove from heat and let stand 5 minutes.  Top with chopped parsley if using, then slice, serve, and enjoy!

As you can see, it was full of goodies and we both thought it was very tasty and a great use of the asparagus, etal but next time we'll start out in our 10" cast iron skillet.  I will look to Marcie's blog for future recipes and have added her to my reading list.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

6/3/19 event date