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I need to tell you about my absolute favorite way to use you great residue (or, you know, just make funny good handle any time of year!). It also does not require stinging on the stove to make pancakes for an hour, so it is the main bonus! And that’s a dish for a manual place? Frittata.
Frittatas are just the easiest way to transform additional ham into something easier and fresh for breakfast. This dish Italian dish with an open soul is similar to the quiche, but without a crust. Since we have little food restrictions in our house, I make these milk (and heavy protein), but I have several alternative options at the end for you cheese fans.
In this frittat, I like to add asparagus and a spring for spring, making the dish giving a nice herbaceous and shower. I usually do that day after Easter, but it’s something you can cook for weekly prep eating at any time of the year. Here’s how you do it!
The ingredients of ham and asparagus (Skip to recipe)
Eggs: I’m a big fan of that high protein, lower fat, so I’m going hard on white eggs with just a few whole eggs in the morning for wealth.
Root vegetables: I use a colorful mixture Frozen shredded vegetable roots – You mean sweet potatoes, regular potatoes and carrots. But you can also use a regular shredded potato.
Ham: This is the key: you want a ham shaven. Like racing thorns on paper. It gives the best texture, the most cruel and honest, and fair, it just makes the ham go further. It’s a change of games, trust me.
Asparagus: The key asparagus is to cook properly. I hold him with a sharp and gentle giving him a quick parbol and then shocked it in ice water. This is locked in that beautiful greenery and ensures that it is perfectly cooked in a tepsy. We just use the advice here – these delicate little guys are the best for it. Save the rest of the stem for mixing later in the week!
French thread: Seriously, guys, if you make eggs at any time from 1. April until the beginning of June, it should be twisted for fresh Dill. It’s so spring and great. It’s the perfect herbal touch.
How to make a Frittata ham and asparagus
The Assembly is super simple. First, heat that chopped root vegegie hash in a casserole bowl. Then, waste those shaved pieces of ham and asparagus tips around the world. Finally, pour that mixture of herbay eggs across the top. Cover it with the foil and climb it in a 350 ° sentence (which heated pan really helps!).
Depending on how deep your dish is, you are looking at it in about 45 to 60 minutes. Watch it! I like to discover it for the last 10 minutes, and if the tip doesn’t want to set, a few minutes under the shipwreck will be discovered, it will make a trick. Once it is out, let it rest for 5-10 minutes, so it allows you to put Frittata so that it is easier to cut. You can serve it a warm or room temperature. Sprinkle a little additional finite at the end if you want.
What is wild is that this frittata somehow tastes Cheesy Although there is absolutely no cheese in that! It’s so fresh and just … good. The texture is so fluffy, thanks to all those whites of eggs. You definitely want to use a nice dish for a deep cassgro for this. Believe me, you will love you! Happy sling!
Alternative versions
Cheese: Today, Spoinsen today with today-a
Sub divo ham: If you don’t have a ham, just grab a good quality shaved divisions HAM – unspecified, low sodium is the way!
Sub cart: If you’re not a reel fan, I don’t know if we can be friends. Ok, all right, you could try the replacement of fresh basil. Especially in the summer!
