Prep 15 mins
Cook 40 mins
- 6 ounces ham, cut in 1/4 in. dice
- 2 tablespoons chopped parsley
- 2 tablespoons butter, divided
- 3⁄4 lb asparagus, trimmed and peeled if thicker than pencil
- 12 eggs
- 1 ounce parmesan cheese, grated (about 1/3 cup)
- Heat the broiler.
- Cook the ham, parsley and 1 Tbsp butter in a skillet over low heat until ham renders its fat and begins to shrivel, 10 minutes.
- Meanwhile, cut up the asparagus. Start cutting from the base in ¼ to ½ inches crosswise slices. Cut up to the tips, but leave the last inch of the tips whole. Add to the ham and continue cooking another 5 minutes.
- Melt the remaining Tbsp of butter over medium-low heat in a 10-inch nonstick skillet or omelet pan. Beat the eggs in a large bowl with a fork to break up yolks. DON’T WHISK (you don’t want air in eggs)! Stir in the asparagus, ham and parsley.
- Pour into the skillet and cook, stirring gently, just until the eggs start to form curds about 5 minutes. Be careful to scrape the bottom of the pan while you’re stirring to keep the eggs from setting up too quickly. Cover and reduce the heat to low. Cook until the top is almost set, another 5 to 10 minutes.
- Sprinkle the top with Parmesan and place the pan 4 or 5 inches under broiler. Cook just until the cheese begins to brown, about 1-½ minutes. Remove the frittata from the broiler and loosen the sides with a thin spatula. Set aside to cool to room temperature. When ready to serve, remove the frittata from the pan and cut into wedges. Or cut into 1-inch squares and insert a toothpick to serve as appetizer.