Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Frittata of Easter Leftovers - Asparagus, Potato, and Ham
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- #64837
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
5 eggs
2 teaspoons oil
1 pinch kosher salt
1 dash black pepper
1 cup tiny C-size red potatoes, roasted and thinly sliced
1 cup cooked asparagus spears, cut into 1 lengths
1/2 cup slivered ham
1/2 cup grated Fontina cheese
directions
Heat the oven to 350 degrees F.
Beat the eggs with salt and pepper. Heat an ovenproof skillet and add the oil. Add the beaten eggs and allow them to begin to firm.
Scatter the potatoes, asparagus, and ham evenly over the surface and top with cheese. Put into the oven for about 10 minutes until cooked through.
cook's notes
Frittatas are excellent vehicles for using up the last little bits of scrumptious stuff, and make a quick and easy late night meal. This is a fortuitous happenstance from our Easter feast this year.
added by
homefire
nutrition data
Nutritional data has not been calculated yet.
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