Asparagus, Arugula, Ham and Cheese Frittata

Tuesday, July 10, 2012

  • 2 tsp olive oil
  • ½ bunch asparagus, rinsed well and sliced
  • handful of arugula
  • handful of chives, chopped
  • 3 to 4 slices ham, choppd
  • ¼ cup grated cheese
  • 8 eggs, beaten
  • sea salt
  • fresh ground pepper


  1. Heat a non-stick pan on medium, add the oil and toss in the asparagus with a pinch of salt and pepper
  2. Fry until the asparagus is cooked through (about 5 mins)
  3. Bbeat the eggs in a bowl, add a pinch of salt and pepper and turn the oven on to broil
  4. Add in the chives, arugula and ham (if using) to the pan and stir until the arugula is wilted, turn the heat down to medium low
  5. Pour in the eggs, sprinkle the cheese on top and cook until the bottom and sides are set, about 3 to 4 mins
  6. Place the frying pan under the broiler and cook until the eggs have completely puffed up, are fully cooked and the top has lightly browned, another 3 to 4 mins (use this timing as a guideline, everyone's stove tops and ovens vary in heat)
  7. Serve from the pan or run a heatproof rubber spatula around the edge of the frittata and release it onto a plate or platter, sprinkle with a little extra cheese and pepper if you like and enjoy!
  8. Now, if you have a plastic handle on your non-stick pan that will melt under the broiler, do not worry! There is a trick! Simply wrap the handle in tin foil, shiny side out. Enjoy!

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