Breakfast for Dinner – Part 1

This evening I decided to make breakfast for dinner.  Earlier in the week, I was paging through my Cooking Light cookbook, and I came across a recipe for a Ham and Asparagus Frittata.  I already had both ham and asparagus in the refrigerator, so I decided to give it a try.

Originally, I didn’t really think of it as a breakfast dish.  However, as I tried to think of what to make to go with it, I started thinking along the lines of breakfast – after all, it is ham and eggs!  So, I ended up making the frittata (revised a bit) with whole wheat cinnamon rolls. I will post that recipe tomorrow.  In the meantime, here is my version of the ham and asparagus frittata, adapted from Cooking Light.

Ingredients:

• 1 cup diced ham
• 1/2 cup cheddar cheese, shredded
• 2 eggs
• 3 egg whites
• Freshly ground black pepper
• Kosher salt
• 1 cup asparagus, cut into bite size pieces
• 1/2 cup red bell pepper, diced
• 1/2 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh basil, chopped

Directions:

In a medium bowl, combine the ham, cheese, eggs and egg whites.  Add a generous amount of pepper and a pinch of salt. Whisk to thoroughly combine the ingredients.  Set aside.

Spray a small nonstick skillet (about 9 inches) with cooking spray.  Saute the asparagus and bell pepper for 3-4 minutes over medium heat. Once the asparagus is bright green in color, reduce the heat to medium low and add the ham, egg, and cheese mixture.  Quickly stir to combine all of the ingredients, and then cover and cook for an additional 3 minutes.

Sprinkle with the chopped herbs and put the skillet under the broiler (on low) for 4-5 minutes, until the top is set and golden.