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Asparagus, Ham and Smoked Gouda Frittata With A Warm Spinach Salad And Rosemary Potatoes

Breakfast_in_bed_300_2 Mother's Day is just around the corner, and if you have managed to score a table at your favorite restaurant for brunch-good for you! If not, you can make a delicious brunch at home, or treat mom to breakfast in bed.

For this frittata, I suggest you pick up a bunch of beautiful purple-tipped asparagus from your local farmers market. It's peak season. While you're there, avail yourself of farm fresh eggs, too!

Enjoy, and Happy Mother's Day.

Asparagus, Ham and Smoked Gouda Frittata

Serves 4-6


  • 1 Tablespoon unsalted butterFrittata_platter_300
  • 2 cups chopped asparagus
  • ½ onion, diced
  • 2 cups diced ham steak
  • 1 ½ cups smoked Gouda, shredded
  • 6 large eggs
  • 2 Tablespoons milk, half and half or cream
  • Kosher salt and pepper to taste


In a non-stick skillet, melt butter over medium heat. Add onions and sauté for 4-5 minutes until softened. Add asparagus and ham to skillet. Add a small pinch of salt (be careful-the ham is salty) and a couple grinds of pepper. Sauté for an additional 4-5 minutes, until the asparagus begins to soften*.

Turn on broiler and set a rack 6-8 inches below the heat source.

Beat eggs with cream, and add a pinch of salt and several grinds of fresh black pepper. Pour egg mixture over vegetables and ham. Sprinkle Gouda over top. Using a rubber spatula, pull the egg mixture away from the sides to ensure that the frittata will release from the skillet after cooking.  Cook until the frittata begins to set but is still uncooked in the middle-about 3-5 minutes.  Place skillet under broiler to cook through and brown on top for 5-6 minutes. Keep the oven door cracked to check on the frittata often.  To plate, place a large dish over the skillet. Carefully hold the dish against the skillet while turning the skillet over.  Cut frittata and carefully transfer each piece onto a serving plate, using a spatula.

*At this point, I removed the skillet from the heat and sprayed the sides with Pam non-stick spray.

Warm_dressing_over_salad_300 Warm Spinach Dressing


  • 1 package pre-washed baby spinach
  • 1/2 red onion, sliced thin
  • 4 strips bacon
  • 2 Tablespoons cider vinegar
  • 1-2 teaspoons sugar
  • kosher salt and pepper to taste


Cook bacon in pan until crisp on each side. Remove bacon to drain on paper towels. Reserve 3 Tablespoons of bacon grease in pan, and turn heat down to the lowest setting. Add vinegar and scrape up brown bits on bottom of pan. Add sugar, salt and pepper to taste. You can decide the balance of this sweet and sour dressing.  Pour warm dressing over spinach and onions. Toss to coat evenly. Crumble bacon and toss over top of salad.

Rosemary Potatoes


  • 3 Russet potatoes, washed and chopped into 2 inch pieces
  • 2 Tablespoons fresh rosemary (rub between hands to release the essential oils), or 1 Tablespoon Frittata_under_broiler_300_2 dried rosemary/powdered rosemary
  • 3 Tablespoons olive oil
  • kosher salt and pepper to taste


Pre-heat oven to 425 degrees.

Line a baking sheet with tin foil. Place potatoes on foil. Pour olive oil over potatoes. Sprinkle rosemary, salt and pepper. Toss with hands to coat evenly.  Place potatoes on middle rack of oven. Bake for 25-30 minutes. Turn once during cooking.


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