The word “frittata” just sounds intimidating, so I was nervous to attempt this for the first time. What I discovered is that this is simply a fancy name for baked scrambled eggs! I was in one of those “breakfast-for-dinner” moods, so I whipped this up and served it with my favorite (and easiest!) side dish: Bird’s Eye Steamfresh Lightly Sauced Sides Roasted New Potatoes with Chive Butter Sauce.
Ham and Asparagus Frittata
6 eggs, beaten
5 oz. deli ham, chopped
1 can of asparagus tipped, drained and rinsed
1/4 cup asiago cheese, shredded
1/2 medium onion, chopped
2 tablespoons Smart Balance
1 tomato, seeded and diced
Preheat oven to broil. In an oven-safe skillet, melt 2 tablespoons Smart Balance. Saute the onions until translucent. In a bowl, beat the eggs together and mix in the asparagus, ham, tomato, and asiago.
Pour mixture into the pan, mix, and then allow the bottom to cook and “set up”.
Once it starts to cook through up to the top, place the skillet in the oven under the broiler for about 4 to 5 minutes, or until it becomes set all the way through and fluffy. Serve immediately.