Frittata de jamón y queso

Ingredientes

• 1 1/2 tablespoons extra virgin olive oil (divided)
• 1 medium leek (white and light green parts only, halved and sliced into half moons; sub with half an onion or shallot)
• 2 cloves garlic (minced)
• 8 ounces cremini mushrooms (stemmed and sliced)
• 8 ounces asparagus (cut into 1" pieces)
• 1 cup diced ham (fully cooked)
• 8 large eggs
• 1/2 cup half and half (substitute heavy cream or milk of your choice)
• 1/2 cup grated cheddar cheese (sub with your favorite grated cheese)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Freshly chopped Italian flat leaf parsley (for garnish (optional))

Preparación

1. 1

   Cook the veggies: Preheat the oven to 400 degrees. Heat 1 tablespoon of the oil in a 9 or 10" non-stick or cast iron skillet over medium heat. Add the leek, garlic and mushrooms and sauté for 2 minutes. Add the asparagus and a pinch of salt, and cook until crisp tender and the mushrooms are softened, about 3 minutes more. Stir in the diced ham, then brush the sides of the pan with the remaining oil to prevent sticking.

2. 2

   Cook the frittata: While the vegetables cook, beat the eggs and half and half in a medium bowl until well combined. Whisk in the cheese, salt, and pepper, and pour the mixture evenly over the vegetable ham mixture. Cook over medium heat until the bottom of the eggs just start to set, then remove from heat and bake in the oven for 8-10 minutes or until the eggs are set but appear slightly moist in the center.

3. 3

   Serve: Remove from heat and let stand 5 minutes. Top with chopped parsley if using, then slice, serve, and enjoy!