Ham and asparagus frittata
This delicious combo combines ham, asparagus and dill for a flavour you won't forget.
½ cup(s), (125ml)
Deli-sliced leg ham
125 g, coarsely chopped
2 bunch(es), halved diagonally
2 tbs, small sprigs
Extra light cream cheese
1 x 3 second spray(s)
- Whisk eggs and milk together in a large jug. Season with salt and freshly ground black pepper.
- Lightly spray a 22cm (base measurement) ovenproof frying pan with oil and heat over medium heat. Cook ham and asparagus, stirring, for 5 minutes or until asparagus is almost tender. Stir in half the dill.
- Pour egg mixture over ham mixture, tilting pan so egg mixture runs under ham mixture. Reduce heat to low and cook for 5 minutes or until frittata starts to set. Dollop small spoonfuls of cream cheese over frittata.
- Preheat grill on high. Place pan under grill and grill frittata for 5 minutes or until just set and golden. Set aside for 2 minutes. Cut into wedges and serve sprinkled with remaining dill.
SERVING SUGGESTION: Green mixed leaf salad.TIP: If asparagus is unavailable, use 2 small zucchini, quartered lengthways and chopped. TIP: If you don’t have an ovenproof frying pan, cover handle of frying pan with several layers of foil to prevent it burning under the grill. VARIATION: Swap ham for lean short-cut bacon.