Sunday, June 12, 2011

Black Forest Ham and Vegetable Frittata

Brunch is one of my favorite things.  I love lazy Sunday afternoons gathered around a table of good friends, good coffee, and good food.  This frittata is a perfect dish to serve at your next Sunday brunch.  It's versatile, affordable, and super easy to make.

Black Forest Ham and Vegetable Frittata

Extra-virgin olive oil
5 slices black forest ham, diced
1 yellow onion, thinly sliced
1 cup diced asparagus spears
1 cup sliced button mushrooms
1 cup grated Parmesan cheese
12 eggs, beaten with 1/4 cup water
Salt and pepper

Preheat the oven to 350 degrees F. 

Coat a nonstick 10-inch saute pan with olive oil. Add the onion and saute until soft.  Add the mushrooms and ham, and cook for 2-3 minutes.  Add the asparagus and cook for another 2 minutes.  Remove from the pan from the heat.

In a bowl, add the Parmesan cheese to the beaten eggs and season lightly with salt and pepper.

Stir the eggs into the pan with the ham and vegetables.  Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve. 

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