Have a Frittata!

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

Pinch Salt

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.

HashBrown Omelette

4 slices turkey bacon or bacon

2 tsp. cooking oil

2 cups refrigerated shredded hash brown potatos (about ½ of a 20 oz package)

¼ cup chopped onion

¼ cup chopped green sweet pepper

4 eggs

¼ cup milk

½ tsp salt

Dash black pepper

1 cup shredded cheddar cheese

In a large skillet, cook bacon until crisp. Crumble bacon, set aside.

Heat oil in skillet . Combine potatos, onion, and sweet pepper; pat into skillet. Cook, uncovered , over low heat about 7 minutes or until crisp and brown, turning once.

In a small bowl, beat together eggs, milk, salt and black pepper; pour over potato mixture. Top with cheese and bacon. Cook, covered, over low heat for 5-7 minutes or until egg mixture is set.
Loosen omelet from skillet; fold in half. Turn out of skillet onto a serving plate. To serve, cut into wedges.

4 servings

****if using bacon, omit cooking oil and use bacon drippings.