Best 4 Ham And Asparagus Frittata Recipes

ASPARAGUS AND HAM FRITTATA

Steps:

• Preheat oven to 250 degrees.
• Heat oil in 10" nonstick skillet. Saute asparagus, ham, garlic and green onion 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 30 minutes. Cut into wedges and serve.

SPRING FRITTATA WITH HAM, ASPARAGUS, AND HERBS

Steps:

• melt butter in an 8 or 9 inch nonstick, ovenproof skillet over low heat. Add the leek and garlic and cook very slowly, stirring frequently, until soft and golden, about 10 minutes, then set skillet aside off the heat.
• Meanwhile, fill a large bowl with water and ice cubes and set aside.
• Bring a skillet of salted water to a boil over high heat. Add the asparagus spears and cook until blanched, about 2 minutes. Immediately drain the asparagus in a colander, then plunge into the bowl of ice water to stop the cooking. Drain asparagus again.
• Cut asparagus spears into 1/2 inch pieces. Scatter asparagus and ham over the leek mixture in the skillet.
• Preheat the broiler and set the rack about 5 inches from the heat source.
• Place the eggs and milk in a medium bowl and whisk to combine. Add dill, chives and lemon zest, then season with salt and pepper.
• Add the egg mixture to the skillet with the leek mixture and cook, without stirring, over medium-low heat until the bottom and sides have set, about 4 minutes. The top of the frittata will still be wet.
• Sprinkle the cheese over the frittata and place the skillet under the broiler. Cook until the top puffs and turns golden brown, 3-5 minutes. Remove from the broiler and let it rest for 2 minutes.
• Run a heat-proof rubber spatula or small knife around the edge of the frittata to release it from the skillet. Slide it onto a serving plate. Cut into 4 wedges and serve hot.

ASPARAGUS, HAM, AND GRUYERE FRITTATA

Steps:

• 1. 1. Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside. 2. 2. Heat oil in 12-inch nonstick ovensafe skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set. 3. 3. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

HAM AND ASPARAGUS FRITTATA

Steps:

• Bring a large saucepan of water to a boil, preheat the broiler. While the water heats, trim the asparagus to fit in a circular pattern in a large skillet (similar to the hands of a clock). Blanch the asparagus in boiling water 2-3 minutes, until just barely tender and bright green. Transfer the asparagus to a colander and run cold water over it. Set aside to drain. Lightly coat the skillet with cooking spray and set over a medium-high heat. When the skillet is hot, add the onion and mushrooms and cook until the onions are just tender, about 4 minutes.Add the ham and cook, stirring often, until heated through. While the ham cooks, whisk the eggs and two tbsp of cold water in a small bowl, season with salt and pepper. Reduce heat to medium, use a wooden spoon to spread the onion, mushrooms and ham evenly across the skillet. Pour the eggs over the vegetables and ham. Tilt the pan to make sure the eggs spread evenly. Cook until the edges of the egg are done and the center begins to bubble, about 4 minutes. The eggs will not be fully cooked at this stage, but will finish under the broiler. Arrange the aspargus spears in a circular pattern on the eggs, then top with the cheese. Place the skillet unter the broiler and cook until the cheese is melted and begins to brown.