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Ham and Asparagus Frittata

Source of Recipe


Dorothy Priske, Fountain Prairie Inn & Farms



List of Ingredients



• 10 to 12 fresh asparagus spears
  
• 1 Tbsp butter
  
• 2 to 3 green onions, chopped
  
• 1 cup diced ham
  
• 1 cup grated Swiss cheese
  
• 8 eggs
  
• ½ cup half-and-half
  
• ½ tsp salt
  
• Freshly ground black pepper
  
• 1 Tbsp chopped fresh tarragon
  






Instructions



1. Preheat oven to 325° F.
   Wash asparagus spears and cut off ends (or peel the spears). In 10-inch nonstick skillet, steam asparagus spears in small amount of boiling water, 2 to 3 minutes. Remove asparagus from water and immediately plunge in ice water to stop cooking process. Remove asparagus from water and drain on paper towels. Cut asparagus into 1-inch pieces and set aside.
   
   
2. In nonstick skillet, melt butter and sauté green onions 2 to 3 minutes, until softened. Spread onions evenly over bottom of skillet. Sprinkle ham, cheese, and asparagus pieces evenly over onions. In large bowl, combine eggs, cream, salt, pepper and tarragon. Whisk to combine and gently pour in skillet over ham-cheese-asparagus mixture.
   
   
3. Bake in preheated oven about 20 to 25 minutes, until center of frittata is just set. Let frittata rest about 5 minutes, then loosen edges and gently slide onto a serving plate. Cut into wedges and serve with herb-roasted potatoes and a fresh fruit garnish.
   
   Makes 6 servings.