Ham and Cheese Frittata with Asparagus and Sun-Dried Tomatoes
User Reviews
5
Ham and Cheese Frittata with Asparagus and Sun-Dried Tomatoes
Description
Ham and Cheese Frittata with Asparagus and Sun-Dried Tomatoes is a baked egg dish featuring a medley of seasonal vegetables and savory cured meat. Blanching the asparagus keeps it crisp yet tender and maintains its bright green color. The cooking process begins by softening onions and heating diced Canadian bacon, which adds a smokey, meaty depth. Sun-dried tomatoes and roasted bell pepper introduce concentrated sweet and tangy notes, combined with the asparagus and mozzarella cheese for richness.
The eggs provide a delicate, firm base that holds the ingredients together once baked. This method creates a frittata with a soft interior and slightly golden top. Parsley or basil garnish adds a fresh herbal aroma that complements the vegetable and cheese blend. It can be enjoyed warm for breakfast, brunch, or a light meal.
The recipe suggests substituting egg beaters for whole eggs, adjusting the quantity as needed. Using an oven-safe nonstick skillet simplifies the cooking and baking stages without extra transfers, ensuring the frittata cooks evenly and maintains its shape.
Ingredients
- ¼ pound asparagus tough ends trimmed; cut into one inch pieces
- 1 tablespoon olive oil divided
- ½ cup onion chopped
- 4 Canadian bacon diced (can also use 1/2 cup diced ham, slices
- 1 bell pepper from a jar or homemade) peeled, seeded, diced, roasted
- 2 tablespoon sun-dried tomatoes drained and sliced, in oil
- ½ cup mozzarella cheese or Italian cheese blend, shredded
- 4 egg lightly beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
- parsley or basil for garnish, fresh
Special Equipment
- Oven safe 8 or 9" nonstick skillet
Instructions
- Preheat oven to 375 degrees.
- Add a cup of water and salt to a non-stick 8-9" skillet. Bring to a boil. Blanch the asparagus by adding it to the water and boil for 2-3 minutes or until just crisp tender. While asparagus cooks prepare an ice bath (ice and water) in a medium bowl. Transfer blanched asparagus to the ice water to shock it and stop the cooking. (This also helps preserve the bright green color of the vegetable). Dry the asparagus lightly with paper towels and transfer to a small bowl. Reserve the frilly tops of the asparagus separately, for decoration and set aside.
- Pour the water out of the pan and dry it. Set the pan back on the burner and 1 1/2 teaspoons of olive oil. Heat over medium-medium high heat and add onions and Canadian bacon or ham. Cook until onions soften and become fragrant and ham is heated through Transfer the vegetables to a small bowl.
- Add the sun dried tomatoes and roasted bell pepper and asparagus (except for the tops)to the onion mixture. Set aside.
- In a medium bowl crack the eggs and add salt and pepper. Whisk to combine.
- Spray the pan liberally with non-stick cooking spray and add the remainder of the olive oil. Heat the pan over medium to medium high heat and pour, the eggs into the center of the pan. Do not stir or jostle the pan around.
- Toss the asparagus, ham and sun-dried tomato mixture together and sprinkle it evenly over the eggs. Lightly press the vegetables into the eggs. Add the shredded cheese over the eggs and vegetables in an even layer and sprinkle the asparagus tops over the cheese, decoratively. Cook for about 2-3 minutes until edges begin to cook, but center is still wet.
- Transfer the skillet to the oven and cook for 5-6 minutes until center of frittata is set. Turn the broiler on and brown the top of the frittata for 1-2 minutes or until desired doneness.
- Let frittata rest for a minute or two, then use a pliable spatula (I like my very thin and flexible fish spatula for this) to remove frittata from the pan and transfer to a serving plate. Sprinkle with parsley or basil if desired. Cut into wedges and serve.
Notes
- Egg beaters can replace whole eggs; use 1 cup of egg beaters per 4 eggs to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 378mg | 126% |
| Sodium | 1693mg | 71% |
| Potassium | 770mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1379IU | 28% |
| Vitamin C | 30mg | 33% |
| Calcium | 228mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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