Frittata Sunday
This is quickly becoming our Sunday morning staple:
So far we've done ham and mushroom, and tomato onion and herb. A tastier breakfast has yet to be invented.
6 eggs, beaten
1-ounce Parmesan, grated
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter
1/2 cup chopped roasted asparagus
1/2 cup chopped country ham
1 tablespoon chopped parsley leaves
Preheat oven to broil setting.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.
So far we've done ham and mushroom, and tomato onion and herb. A tastier breakfast has yet to be invented.