Asparagus Frittata

This frittata pairs well served warm with a side of fruit. To make this without the ham replace it with 2 cups of spinach. You can also omit the Parmesan cheese if you prefer dairy free or opt for a dairy free version.

INGREDIENTS

1/2 medium onion, diced

1/2 pound asparagus, chopped

4 slices of low sodium deli ham

1 clove of garlic, minced

1 tablespoon of extra-virgin olive oil

6 organic, cage free eggs

1/4 cup of grated Parmesan cheese

INSTRUCTIONS

1. Preheat your oven to broil.

2. In a nonstick, oven safe sauté pan ( I like to use my cast iron pan) heat the olive oil over medium high heat and sauté the onions and garlic until they are translucent.

3. Add in the asparagus and chopped ham and cook through until heated.

4. Beat the eggs in a small bowl and then pour them into the pan with the vegetables. Stir until the eggs begin to thicken.

5. Turn the heat to low and then cover and cook until the top of the eggs are almost set.

6. Next sprinkle the top with Parmesan cheese and place the pan into the preheated oven until cheese is melted and golden on top.