Asparagus Frittata with Ham & Swiss
To save time, place asparagus in a microwave safe bowl with about 2 tablespoons of water. Cover with plastic wrap or a wet paper towel and microwave for 2-3 minutes. Using liquid egg whites, and pre-diced ham will also save you prep time on this tasty recipe! Try this for dinner on a night that you don’t have a lot of time to cook
Serves: 1/2 of frittata
10 oz. asparagus, stem ends snapped off, cut into ½-inch pieces (1 ½ cups)
2 large eggs
2 large egg whites or 1/3 cup liquid egg whites
2 tsp Dijon mustard
Freshly ground pepper to taste
½ cup shredded or diced reduced-fat, part-skim Swiss or Jarlsburg cheese (2 oz.)
½ cup diced deli ham (2 oz.)
1 tsp olive or canola oil
- Steam or boil asparagus until just tender, 2-3 minutes. Rinse under cold water to stop further cooking and drain well. (see “quick tip” below)
- Whisk eggs, egg whites, mustard, salt, and pepper in a medium bowl until blended. Stir in cheese, ham, and asparagus.
- Preheat broiler. Brush oil over a 10-inch skillet with sloping sides; heat over medium-low heat. Pour in egg mixture. Cook, lifting edges with a heatproof silicone spatula and tilting skillet to allow uncooked egg to flow underneath from time to time, until the bottom is light golden, 2-4 minutes.
- Place skillet under broiler and cook until the top is lightly browned, firm to touch and set, 3-5 minutes. Rotate skillet as necessary for even browning. Slide frittata onto a plate and cut into wedges. (Any leftovers can be covered and refrigerated, then heated in the microwave)