Okay guys, I have a confession to make. I had a post all written up for today. Had the post written, the recipe tweaked just right, the food made, the photos taken (they were even pretty good photos for me), and then yesterday I ran into an old flame in the grocery store. I tell you, my heart beat a little quicker and I had to glance around to make sure nobody saw me as I full-on gawked at my old love.
Fresh spring-time asparagus was back on the shelf and on sale…for a price I could actually afford.
Asparagus is my favorite vegetable hands down. I love, love, love it.
So after I got home with my precious cargo, I started thinking about my plans for the time asparagus and I would spend together. I’d recently read an article about the benefits of eating breakfast. Why, I don’t know because I’m not a breakfast eater usually. Eating breakfast means waking up early and being able to function in the kitchen at some level where you won’t harm yourself. (Sidenote: I failed. I did harm myself in the making of this post.) Ever since my husband set my alarm a half an hour earlier, we’ve all been getting around on time now. So after that teensy success I kind of deluded myself into thinking I could be a morning person. That was dumb of me. I’m still not. Anyways, I had an epiphany that I had never had asparagus for breakfast and that needed to be remedied. My go to veggieful breakfast dish (that I generally make as breakfast for dinner so I don’t maim myself) are frittatas.
Oh frittata, you are a good friend to anyone that has a few odds and ends of veggies to use up. I looked around to see what I had on hand and I had one…yes, one potato, some deli ham, and some cheese. Bingo, that is the beauty of a frittata. You can have a few odds and ends and actually come up with something delicious that will feed your whole family. Except, maybe not this… Because I sat down and ate mostly the whole pan by myself as a consolation for burning myself taking it out of the oven and then puncturing my knee on a carpet tack while I trying to photograph it. Perhaps that’s another reason why I don’t cook breakfast as breakfast–it’s a painful endeavor.
Oh, but it was worth it. This aparagus, potato, and ham frittata was just bliss. I sat in the sunshine with my darn burned finger and my stupid bleeding knee almost didn’t care because it was so good! If you are an asparagus lover you have to try this. But be careful! If you can’t function in the morning either have a breakfast for dinner night.
Also of note, I finally got my own camera! So I hope that soon the photos around here will start looking better. But you know what they say, the it’s the photographer that makes the photo, not the camera. Meaning it doesn’t matter how nice of a camera you have if you are a crappy photographer. Eh, it’s a work in progress and so am I.
- 2 Tablespoons olive oil
- One large potato, thinly sliced
- 2 cups chopped asparagus
- ½ cup chopped deli ham
- 1 cup shredded colby jack cheese
- ⅓ cup milk
- 6 large eggs
- Salt and pepper
- Preheat the oven to 350 degrees.
- In a cast iron, or oven proof skillet, heat the olive oil over medium heat. Add the potatoes and fry them in the hot oil until they begin to brown on one side. Flip them over and add the asparagus and continue cooking another 5 minutes. Add the ham and generously season with salt and pepper.
- In a mixing bowl beat together the eggs and milk.
- Sprinkle the colby jack over the vegetable mixture. Pour in your eggs, making sure that they are evenly distributed throughout the pan.
- Bake on the middle rack of the oven for 20-25 minutes.