A frittata is egg-based and can be very versatile as many different ingredients can be mixed and matched for a different outcome every time. It’s like a quiche without a crust. Make sure you use a skillet that can be used on top of the stove as well as under the broiler.
6 eggs, beaten
1 oz. Parmesan
1 tsp. butter
½ cup roasted asparagus
½ cup ham, chopped
1 T. Parsley, chopped
I roasted the asparagus and onion with a little olive oil for about 30 minutes.
Preheat oven to broil.
In a medium bowl blend eggs, cheese, pepper and salt.
Heat a 12 inch, nonstick skillet over medium heat. Add butter and allow it to melt.
Add asparagus and ham to skillet. Saute 2-3 minutes.
Pour egg mixture into skillet and cook 4-5 minutes or till set on the bottom.
Sprinkle with Parsley.
Place under the broiler 3-4 minutes until the top is done and slightly brown.
Cut the frittata into wedges and serve. Pair it with a nice salad and your favorite white wine.