Ham and asparagus fritatta

ham and asparagus fritattaFor some reason, Americans tend to confine omelettes to breakfast.  Elsewhere in the world, we’ll eat them for lunch, dinner, anytime.  You can put all kinds of things in them for a hearty meal.   Serve with hot Italian bread and a glass of wine.

Ham and asparagus fritatta

  • ¼ cup chopped red onion
  • 1 clove garlic minced
  • Four asparagus spears, fibrous ends peeled, and cut into 1 inch lengths
  • 1 tsp olive oil
  • 2 oz diced ham
  • ¾ cup liquid egg whites (e.g. egg beaters)
  • 3 whole eggs
  • 1 oz shredded cheese
  • Freshly milled pepper.
  • 2 tbsp minced herbs (parsley, marjoram, oregano, etc.)

 

Preheat oven to 350 degrees.  Sautee red onion and garlic in oil over medium heat in an oven proof skillet for about two minutes.  Add asparagus and sauté another two minutes.  Add ham to the skillet and spread evenly  Beat egg whites and eggs together and stir in cheese, herbs and pepper.  Pour over skillet contents.  Set the skillet in the oven and bake about 15 minutes until puffy and lightly browned.  Cut in wedges and serve.  Made 4 servings.  John likes this as a leftover between bread slices for a sandwich.

 

This is a great way to use up what’s in your fridge.  Other suggestions include chopped salami, broccoli, roasted peppers, cooked potatoes, spinach, mushrooms, olives, etc.

 

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