Asparagus Mushroom and Ham Frittata

 I am often approached by people who tell me that they would love to live in a small footprint but they can't because they love to entertain. My response often is, "well, don't tell the French and Italians, they may take offense in that they are masters at entertaining and often do it in very small footprints.  

This Frittata recipe is an easy way to start getting comfortable cooking in small spaces. The equipment needed is very minimal and the ingredients are fresh and tasty. When you pair it a Baby Spinach Salad with strawberries, Mint and Almond, ricotta toast and a little bubbly, you will just need enough room to take your bow!

  

Asparagus Mushroom and Ham Frittata

Serves 6-8   Prep time

Cooking time:  20 minutes

¼ cup half and half or milk

1 tsp. kosher salt

freshly ground pepper

1 Tbls. chopped fresh thyme (or your favorite herb)

2 Tbls. extra virgin olive oil

½ lb. mushrooms, cleaned and sliced

½ lb. asparagus, sliced on the diagonal

½ lb. ham, diced (optional)

½ cup grated Parmigiano Reggiano

Preparation

 Crack eggs into a large bowl and whisk with the half & half, 1 tsp. salt, a few grinds of pepper and the thyme.  Whisk until eggs are just frothy. Set aside. Heat a cast iron pan on medium high heat. Add olive oil, mushrooms and a sprinkle of salt and sauté 3-4 minutes. Add asparagus and cook an additional 2 minutes. If using ham, add it to heat through.

Turn broiler (or place in oven if you do not have broiler) on to pre-heat.  Pour egg mixture over vegetable and ham mixture and gently stir with a heatproof rubber spatula. Cook, using spatula to pull eggs away from sides towards the middle, allowing uncooked egg to run underneath, until almost set, about 6 minutes. Sprinkle with Parmesan cheese. Heat broiler and place frittata under broiler for about 3 to 6 minutes or until puffed up and set in the middle. You can carefully insert a knife into the center to see if eggs are set. The knife should be dry when you remove it. Remove from oven and let rest 5 minutes. Frittata should have pulled away from the sides of the pan but you can also loosen the edges with the spatula. Slice into wedges to serve. Delicious with a simple salad, toast and jam.

Note:  The combinations are endless and the results, delicious! Try making one with sausage and peppers and topping it with a nice marinara sauce or a combination of leftover chicken, goat cheese and cherry tomatoes and serve with fresh basil pesto. Frittata is an excellent means to use what you have on hand and is a great meal any time of day and is great eaten hot or at room temperature.