Prep 25 mins
Cook 0 mins
This comes from a cookbook called "Food to Live By". So far every single recipe I've tried from it has been AMAZING. This one was no exception. I used honey ham deli meat for the ham, egg beaters and soymilk instead of milk.
- 14.79 ml unsalted butter
- 78.07 ml finely sliced leek, white and light green parts
- 1 garlic clove, thinly sliced
- 4 asparagus spears, woody ends trimmed
- 118.29 ml ham, cut into 1/3 inch dice
- 6 large eggs
- 59.14 ml milk
- 9.85 ml fresh dill, minced
- 14.79 ml fresh chives, finely chopped
- 4.92 ml lemon zest, grated
- salt & fresh ground pepper
- 78.07 ml parmesan cheese or 78.07 ml romano cheese, grated
- 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.
Really a great frittata recipe! Loved all the dill and lemon with the asparagus. Served with herb toast and a salad and really enjoyed - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2013
My husband and I both liked this. This is high praise, really, as my husband prefers eggs over hard and "don't try to do anything fancy to them". lol It was nice for a change.
DELICIOUS! We served this for Easter brunch, but tripled the recipe and cooked it in on 9x13 and one 11x13 baking pan. It turned out just fabulous. My 13-year-old cousin (who hates vegetables) even ate it and raved about the asparagus. That's a small miracle.