Have you ever tried to make omelets for a crowd? Unless you are Julia Child or one of those chefs at a hotel brunch it is near impossible. Enter the frittata. You can fill a frittata with whatever ingredients you want, just as you would an omelet, but you serve it like a pie and cut slices for everyone. Perfect solution!
My photograph doesn’t exactly match the recipe below. On this particular occasion I used leftovers to fill the frittata. Have I mentioned it is also an excellent way to clean out the fridge? I had 4 stalks of roasted asparagus, a handful of sautéed mushrooms and 3 strips of cooked bacon. That turned into a breakfast-for-dinner Frittata on Monday night. We also had some leftover roasted potatoes that I heated up in the broiler while the frittata was cooking. I served those on the side along with some grapes and toast. It was delightful (even though in my hunger I forgot to sprinkle on the parsley).
6 eggs, beaten
1 T Butter
½ c diced Asparagus
½ c diced Ham
½ c shredded Colby-Jack Cheese
Salt & Pepper
1 T chopped Parsley
Preheat the broiler
Beat the eggs in a bowl.
On the stove over medium- high heat, melt the butter in an oven proof 10 or 12 inch non-stick skillet.
Add asparagus and ham to the skillet and cook for 2 minutes stirring constantly
Pour egg mixture into the pan and add the cheese. Sprinkle with salt and pepper. Stir with a rubber spatula to combine.
Let cook undisturbed 4-5 minutes or until the egg mix has set on the bottom and begins to set on the sides and top
Place pan in the oven and broil for 3-4 minutes until lightly browned and fluffy.
Carefully flip or slide the frittata out of the pan onto a serving platter or large cutting board and sprinkle with parsley. Cut into wedges and serve immediately.
(Frittata will deflate once you pull it out of the oven; not to worry, that is normal.)