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Asparagus and Ham Frittata The variety of delicious frittatas that you can prepare is limitless -- especially ones that are teaming with your favorite fresh vegetables. Here's one idea for preparing a healthy, protein-rich meal -- for breakfast, lunch, or dinner -- with some of the leftovers from the Easter holiday and seasonal fresh asparagus. Judy Knipe and I developed this tasty recipe our book Strong Women Eat Well. Makes 2 servings. 1 pound asparagus 2 teaspoons butter 2 ounces baked or boiled ham, diced 3 eggs Salt and pepper to taste Preheat oven to 350 degrees F. Wash the asparagus; chop off at least one inch at the thicker end, and discards those piece. Chop the remaining spears into 1-inch pieces and place in a skillet with just enough water to cover the pieces. Bring to a boil, and let the asparagus cook at a boil for 1-2 minutes. Drain and set the asparagus aside. Melt the butter in the skillet on low-medium heat and add the diced ham. Cook for 2 minutes. In the meantime, beat the eggs in a small dish. After 2 minutes of cooking the ham, add the asparagus and the beaten eggs; salt and pepper to taste. Cook until just the bottom is set (about a minute or two) and then place in the oven for another 10-12 minutes (until the top is set). Slide out of pan and cool for about 5 minutes before serving. Nutritional information (per serving) 265 calories |
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