Frittata of Easter Leftovers - Asparagus, Potato, and Ham
Frittata of Easter Leftovers - Asparagus, Potato, and Ham
Frittatas are excellent vehicles for using up the last little bits of scrumptious stuff, and make a quick and easy late night meal. This is a fortuitous happenstance from our Easter feast this year. 5 eggs 2 tsp oil good pinch of kosher salt generous grind of black pepper 1 cup tiny C size red potatoes, roasted and thinly sliced 1 cup cooked asparagus spears, cut into 1 lengths 1/2 cup slivered ham 1/2 cup grated Fontina Heat the oven to 350F. Beat the eggs with salt & pepper. Heat an ovenproof skillet and add the oil. Add the beaten eggs and allow them to begin to firm; scatter the potatoes, asparagus, and ham evenly over the surface and top with cheese. Put into the oven for about 10 minutes until cooked through. Makes 2 generous servings. Note: This was good enough with leftovers that I would actually seek out the ingredients to make it again - perhaps for brunch. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
All times are GMT +1. The time now is 01:10 PM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter