I’m heading back to Italy for this “Around the World” Easter dish! Brodetto Pasquale? Well kind of..
Updated: Apr 7
Easter Ham and Asparagus Frittata
1/4 cup olive oil
8 large eggs (lightly beaten)
1/2 cup Pecorino Romano cheese
3 tbsp. parsley, finely chopped
1 tsp. sea salt
1 tsp. Garlic powder
1/2 tsp. freshly ground black pepper
1 tsp. Italian seasoning
1 8oz. package ham, diced
1 medium onion, diced
1 14.5 oz. can diced Italian tomatoes, drained
1 lb. thin asparagus
Preheat oven to 350 degrees F.
In a large bowl mix together the eggs, cheese, parsley, salt, pepper, garlic powder, and Italian seasoning. Set aside. Heat the olive oil in a large oven proof skillet over medium heat. Add the ham and onion and cook until meat is browned and onion translucent, approx. about 5 minutes. Stir in the tomatoes and asparagus and continue to cook for another 2-5 mins. Pour the egg mixture evenly over the top. Bake until set, about 15-20 minutes.