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Thursday, April 9, 2015

Easter Leftover Ham, Asparagus & Potato Frittata

Use leftover Easter ham and asparagus, to create a delicious hearty frittata.


Ham Asparagus & Potato Frittata


I cooked a HUGE ham for Easter this year. Ok, it wasn't really that big, but we have enough leftovers to freeze for at least 3 more meals, LOL. The kids LOVE ham, so I always buy one that is bigger than needed. That way I can make some of our favorites like Pasta Fagioli Soup, Ham and Potato Soup, or just fried up and served with some delicious Fry Bread.

Monday the kids and I ended up having to walk to the dentist, for Queenie's check up and didn't get home until 4:30pm. So I decided a frittata would be a great, quick and easy dinner. I quickly popped some scrubbed potatoes in the microwave, to cook, while I scrounged in the fridge for our Easter leftovers. Of course ham was a given, but I also found a bit of leftover asparagus that I threw in. Mr B isn't an asparagus fan, but I was pleased that he seemed to like it in the frittata. It was light, savory and deliciously filling. A quick and impressive meal, with hardly no effort at all.


Ham Asparagus & Potato Frittata



Ham Asparagus & Potato Frittata

2 Tbs olive oil
1 Tbs butter
1 C leftover cooked ham, chopped
2/3 C cooked asparagus, chopped into 1/2 inch pieces
2 small potatoes
8 eggs
1/3 C whipping cream (35% cream)
1/4 tsp salt
fresh ground pepper
2 green onions, chopped
1 TBS grated Parmesan cheese


Scrub potatoes until clean and pierce a few times with a sharp knife. Place on a paper towel, in the microwave and cook on HIGH, for 4 minutes (it's ok if potatoes aren't completely cooked through). Remove potatoes from microwave (careful, they will be HOT) and place on a cutting board. Cut in half, to help potatoes cool faster. Once potatoes are cool enough to handle, peel and chop the potatoes into small cubes. Set aside.

Preheat oven to 325 degrees and place rack in top half of oven.

Heat olive oil and butter in a large oven proof skillet over medium heat. Add the ham and asparagus and potatoes to the hot pan. Saute together until potatoes begin to crisp up and turn slightly golden.

In a large bowl, whisk together the eggs, cream, green onion (leaving some green tops for garnish), salt and pepper; until smooth.

Turn heat to low and add in the egg mixture to the skillet. Cook, stirring occasionally, until bottom and sides of eggs begin to set; about 4 minutes. Run a heat proof rubber spatula around the inside of the skillet, to loosed the cooked eggs. Place in oven and cook for 7 minutes. Remove from oven, sprinkle with Parmesan cheese and return the oven to continue cooking until lightly browned and set; 5-8 minutes. Cool slightly and sprinkle with remaining green onion tops, before slicing


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23 comments:

foody schmoody said...

Great way to use up the last of those holiday leftovers.

Peter of Feed Your Soul Too said...

Great way to use the leftovers.

Del's cooking twist said...

I really love this idea, I love all the ingredients in your recipe. Perfect for a quick dinner or a brucnh!

minnie@thelady8home said...

Loved this idea of yours to use the left overs and turn them into such a delicious recipe.

nancy@skinnykitchen said...

Looks fabulous Cindy!

Peter of Feed Your Soul Too said...

This looks great. I love a frittata.

Sandi said...

What a perfect frittata for brunch!

April J Harris said...

Your frittata looks and sounds so good! What a perfect way to make quick and easy really special, Cindy!

Anonymous said...

I'm not very fond of Quiche however as a caterer(retired) I've made lots, either individual, rounds or enormous trays for large parties and it certainly goes down well. The flavours I've made are Brocolli and smoked bacon, bacon and leek, broccoli and blue cheese, tomato, mozzarella and basil, there are so many delicious ways of making it as well as using left overs.

KC the Kitchen Chopper said...

Fantastic way use up leftovers and celebrate Mom at the same time. YUM for all.

Joanne T Ferguson said...

What a great way to use leftovers and love quiche!

LydiaF said...

I love any recipe that let's me use up my leftovers! This looks fabulous :)

Janette@culinaryginger said...

All the flavors I love for brunch, this looks so good

Manila Spoon said...

I won't mind having left-over ham if this is on the menu! Perfect for brunch, indeed!

Joanne DiPalo said...

I love making frittatas using leftovers. They are so delicious with almost everything. This is a great recipe for Mother's Day brunch.

Katerina said...

This is definitely a great idea to use leftovers and there are many of them after Easter!

Tara Noland said...

This looks amazing, I love a great frittata!

Dannii Martin said...

What a great way to us up leftovers. I am really enjoying asparagus at the moment.

Savory Experiments said...

What a great recipe!!! My family loves a good frittata!

mealplanmaven said...

What a fun and flavorful frittata!

Debi Wayland said...

What a lovely dish to make for mom for Mother's Day. Healthy to show her you care about her, and yummy to nosh on! So lovely!

Loriann Cargill Bustos said...

Looks delicious! And a great way to use up leftovers!

April J Harris said...

Thank you for sharing this delicious recipe with us at the Hearth and Soul hop, Cindy! I love that it uses leftover ham - and it's perfect for this time of year with the yummy asparagus!