Asparagus, Ham and Cheddar Frittata
12 extra large eggs
2 Tablespoons sour cream
3 ounces extra sharp white cheddar cheese, grated
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon unsalted butter
1/2 pound (8-ounces) asparagus, peeled, trimmed, and cut into 1/2-inch pieces
6 ounces ham cut into small cubes
1 medium shallot, minced
1 Tablespoon chopped fresh chives
Place oven rack 5 to 6 inches away from broiler and preheat broiler.
In a large bowl, whisk together the eggs, cheese, sour cream, salt, and pepper until well combined; set aside
In an oven safe 12-inch nonstick skillet, melt the butter over medium heat. When foaming subsides, add the asparagus and cook until lightly browned and almost tender, about 3-5 minutes. Add the ham and shallot and saute until the shallot is soft and the ham warmed through, about 2 minutes. Add the egg mixture to the skillet. Using a rubber spatula, cook until large curds form by stirring and scraping the eggs from the bottom of the skillet, about 2 minutes. Eggs will still be wet. Without stirring, cook the eggs for another minute to allow the eggs to set. Place the frittata under the broiler and cook until the eggs are puffed and lightly browned, about 3-5 minutes. Remove the pan from the oven and allow to rest for at least 5 minutes. Transfer to a serving platter, garnish with chives, and serve warm or at room temperature. Enjoy!
Printed from thegalleygourmet.net
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