real life foodie adventures

There’s leftover ham in many a refrigerator this morning… including mine. For some, this is a bad thing. In our house, this is a very good thing. Not only do I live with a certifiable ham fiend, but there are just so many great things you can do with leftover ham (provided, of course, you can keep it out of the hands of your favorite resident “snacker”). I’m going to give you two… one today and one later this week. I’d give you more, but… well… I’m going to have to deliberately hide away part of the ham just to make it to the second recipe. I have no hope of the ham making it a millisecond past that.

My very first thought when I think “Easter leftovers” is the much-loved and oh-so-simple frittata. Frittatas are good hot, room temp, or cold. They’re fast. They’re flexible and happy to take on pretty much anything in your fridge.

What’s in my fridge? Leftover ham, a half a bunch of leftover asparagus, some sliced mushrooms. But, remember, you can throw in whatever you have.

Ham & Asparagus Frittata
8 large eggs
3 tablespoons half & half (milk works, too)
1/2 tablespoon butter or olive oil (or non-stick cooking spray)
1 cup button mushrooms, sliced
10-12 asparagus spears, trimmed and cut into 1″ pieces
1 cup cooked ham, cubed
1/4 cup freshly grated Romano cheese
salt & pepper to taste

In a medium bowl, whisk together the eggs, half & half, and salt and pepper.

In a large, oven-proof skillet, heat the butter over medium heat. Add the mushrooms and sauté until they just begin to soften. Add the asparagus and ham and continue to cook for 2-3 minutes until asparagus is bright green.

Preheat broiler.

Pour in egg mixture and cook, covered, for 5-6 minutes (without stirring) until almost set. Remove lid, sprinkle with cheese, and place skillet (uncovered) under the broiler. Cook for another 3-5 minutes until golden.

Remove from oven and cut into wedges.
(Serves 4-8, depending on how hungry you are.)