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Ham, Asparagus and Potato Frittata

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

When meats go on sale for certain holidays (like Thanksgiving here last week), I often buy extra to have for a later date. Even though my sister in law was cooking the turkey this year, I still bought one. It's in the freezer, until I get a craving for Turkey Dinner next month, LOL. Same goes with ham. Sometimes the deal is so good, that you can't pass it up. 

With my SO working afternoons, it's just the kiddos and me for dinner during the week. We often love to have breakfast for dinner. I love it because it's a simple and low cost meal. With both kids learning at home, and me still being off work, our grocery budget it taking a beating. So I'm always happy when I can sneak in low cost dinners!

A great example is a frittata, It's quick easy dinner and you can throw almost anything into it; so it's a great way to use up leftovers. I quickly popped some scrubbed potatoes in the microwave, to cook, while I scrounged in the fridge for our leftovers. Of course ham was a given, but I also found a bit of leftover asparagus that I threw in. My oldest 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

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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