Don't make omelets for a crowd, make a frittata. And it's a great way to use up leftovers!
Course: Breakfast, Main Course
Cuisine: American, Italian
Keyword: Breakfast, Breakfast for Dinner, Easy, Eggs, Leftovers, Vegetarian
Author: Emily ~ Garlic & Olive Oil
½cshredded Colby-Jack Cheese
Salt & Pepper
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.