15 Minute Miracle Suit Meals: Ham & Cheese & Asparagus Frittata

 
by Kathleen Daelemans

Sometimes the only retaliation for dreary winter days is a thoroughly delicious (albeit premature)  spring supper. I like to have a Spring Gala every year. Several spring galas. The smaller the better. It's really just a matter of family and friends gathering around the table one upping each other over new recipes.

Any minute now, the stalls at the Farmers Markets will begin to plump and fill out with new offerings and the frenzy to summer will begin. Out will come the summer clothes, tropical colored beach bags, life jackets and sandcastle toys.

My Secret Garden

The best season of the year is almost here again. It begins with anticipating what will become of the garden. I can hardly wait to see what will come back. Will the crocuses return? Did the Daffodils make it? Will there be more tulips this year? Will my hydrangea bloom?  Will my climbing roses make an appearance? I didn't kill everything again did I? Surely something will come back. Will I get my deck built?

Before I can finish cleaning out my garden beds and accomplishing everything I want to get done in my cottage-y garden, the days will be hot and my attention will turn to the lake, just a block away. The call comes like this. I'll be in the garden, transferring a bush or a small tree, or tending to something I should have done three season ago. I'll be hot and tired. My muscles will be sore to the bone (from bagging four leaves). I'll have a rake in my hand or some tool. A tiny breeze will race up from the lake, pass through my hair (desperately in need of a cut and color) and continue up the street. I'll lift my head up and look towards the water. Gardening season is over. Miracle suit where are you?

Countdown to Can't-Hide-My-Blubber-Under-My-Sweaters-Season 

Lake breezes are too intoxicating to deny. I'll end up taking out my paddle boat, dragging my laptop to the beach or jumping off the end of the dock for a quick plunge but mostly all of the above every day I'm home in the summer.

But it's still winter and we're expecting six inches of snow tomorrow. In fact, here in Michigan the temperature dropped 40 degrees in the last eight hours. It was 50 yesterday and it's 10 today. With the wind-chill factor, they say it feels like 20 below.

You know what that means? Comfy clothes, elastic waistbands and Mallomars for everyone or ...it's perfect frittata weather. Hmm...tempting. Very tempting...Do love Mallomars. And ice cream. And I have really good cheese and crackers I could have. Or I could have toast. Or an English muffin with peanut butter. Or I could get carry out. No one would know. I'll eat way better tomorrow. And I'll pump up the cardio.

But can't-hide-my-blubber-under-my-sweaters-season is just right around the corner. I need to tone up. I don't eat enough vegetables. This frittata has loads because I actually have spinach and chard in the house. And really, how long does it take to make fancy scrambled eggs?

I can't survive another summer feeling like one of the dancing Hippos in Fantasia. The cute ones wearing lacy tu-tus and pink ballet slippers? Yeah. No. Not going back there. Having the frittata.

Ham, Cheese, and Asparagus Frittata

Tip
Get your ham from the deli counter. Ask for extra-thick slices you can cube.

Morph
Add freshly shelled peas in the spring or frozen peas at any time of the year.

Cook Once, Eat Twice
The recipe calls for a pound of cooked asparagus. If you slice the asparagus thin enough, you can cook it right in the pan with a little oil. I’ve used both roasted asparagus and leftover steamed. When you’re making asparagus this week for another recipe or side dish, cook some extra to throw into this frittata.

Up the Nutrition: Add chopped fresh spinach or sauteed Swiss Chard, beet or turnip greens to the frittata at the point you add the ham.

Prep Time: 20 Casual Minutes

Cook Time: 13-15 Minutes

Serves 4 to 6

Ingredients

8 large egg whites

2 large eggs

Coarse-grained salt and cracked black pepper

2 teaspoons extra-virgin olive oil

1 pound asparagus, very thinly sliced

1/2 pound ham, cubed

4 cups coarsely chopped baby spinach

1/2 cup loosely packed grated cheese, such as extra-sharp white cheddar or

Parmigiana-Reggiano

Directions

Preheat broiler. In a large bowl, whisk together egg whites, eggs, and salt and pepper to taste. Set aside.

Heat olive oil in a 10-inch nonstick skillet with an ovenproof handle over medium-high heat. Add asparagus and cook, stirring often, until just done, 3 to 4 minutes. Season with salt and pepper. Add ham and cook until heated through, about 1 minute.

Add egg mixture and spinach to pan. Using a heatproof spatula, slowly stir eggs in a figure-eight motion until just beginning to set at edges. Reduce heat to medium-low. Continue cooking, occasionally sliding spatula around edges of pan to allow raw egg to flow underneath, until frittata is set on bottom and almost set on top, about 4 minutes.

Sprinkle cheese over frittata and broil just until top is set and cheese is golden brown, 3 to 5 minutes. Serve hot or warm.

Comments

[MaryJo]

Well even here in Florida we manage to spend the winter in sweatpants with drawstring waists in our winter of 40 something degrees in the morning and up to the high 70s in the afternoon. So, we have to anticipate the Can't hide the blubber under my sweats season, somewhat sooner than everyone else. I am definately not ready!!

Anyway, just wanted to mention how delish this sounds and give my 2 cents worth of suggestions. I often make fritattas for the week, so I have a no brainer, quick heat up breakfast. I just do what you did but I use lasagna boats and bake them. Then I have individuals. I used to use muffin tins, but found them to be a little too small.