Ham Frittata with Asparagus, Grape Tomatoes, Chives & Brie

Despite buying the smallest ham I could find, we were left with leftovers from our Easter dinner this past Sunday.  To spice up our leftovers, I decided to make a frittata on Monday for dinner.  I love making frittatas because they're incredibly quick, easy, and utilize ingredients that are readily available in a well-stocked pantry/larder.  I like to keep holiday dinners simple because a.) I'm the one doing all of the cooking, and b.) I'd rather spend quality time with family than be a slave to the kitchen, fussing over elaborate meal preparations.  Our Easter dinner was a simple spread of a ham, asparagus, red fingerling potatoes with fresh chives, sautéed carrots with dill, and the obligatory deviled eggs.  On Monday, I diced leftover ham, thinly sliced the potatoes, and chopped the asparagus & chives.  I happened to have some grape tomatoes on hand and had served a nice brie cheese before Easter dinner -- both of which were wonderful compliments to my frittata.


Heat oven to 375


2 c. sliced red potatoes

1 1/2 c. diced ham

1 c. chopped asparagus

1 c. grape tomatoes

1/4 c. chopped fresh chives

6-8 slices brie cheese

6-8 large eggs, scrambled (can sub. 4 whole eggs & 4 egg whites)


I sautéed my diced ham in one pan while I began sautéing my potatoes, in a tablespoon of olive oil, in another.  Once my ham was browned and my potatoes had created a crisp bottom layer in the pan (approximately 10 minutes), I added the ham, asparagus, grape tomatoes and 8 eggs, scrambled (I used 4 whole eggs & 4 whites only -- you can just use 6 eggs if you wish to bypass using whites) to the pan with the potatoes.  I cooked over medium heat, constantly moving the pan and using my spatula to pull the cooked egg from the side of the pan, tilting to allow raw egg to fill the space (approximately 5-8 minutes).  Once most of the raw egg on top of your frittata is cooked (by continually pulling up the edge of the frittata and tilting the pan to allow raw egg to fill in), top your frittata with sliced brie & chives, and place into a 375 degree oven for 10-15 minutes, or until egg is cooked and brie is melted.  Serve with a lightly dressed micro-greens salad and you have the perfect meal (it's child-friendly too)!



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