Asparagus, Ham and Gruyère Frittata with UP EVOO

Ingredients

• 1½ pounds organic Yukon Gold potatoes, unpeeled, washed and cut into 1-inch pieces
• 2 cups fresh asparagus, woody ends removed and remaining spears cut into 1-inch pieces
• 1 bunch green onions, finely chopped
• 1 cup Canadian bacon or smoked ham, cut into 1-inch pieces
• 1 cup grated Gruyère cheese
• 8 large eggs
• 1 teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• ¼ cup Ultra Premium Extra Virgin Olive Oil or an infused olive oil of your choice

Directions

1. Preheat the oven to 375°F.
2. Place the potatoes in a medium saucepan and cover them with water. Bring to a boil over high heat and cook for 5 minutes. Drain well and set aside.
3. Heat the olive oil in a large, heavy, oven-safe skillet over medium-high heat. A 12-inch cast-iron skillet works particularly well.
4. Add the potatoes and cook until golden brown, turning occasionally so they brown evenly.
5. Add the asparagus, green onions and ham. Reduce the heat to medium and sauté for approximately 2 minutes.
6. In a large bowl, whisk together the eggs, salt and black pepper. Stir in the grated Gruyère.
7. Pour the egg mixture evenly over the potatoes, asparagus and ham. Gently shake the skillet to help the eggs settle around the other ingredients.
8. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the eggs are set and the top is golden brown.
9. Remove the skillet from the oven and run a knife around the inside edge to loosen the frittata.
10. Allow it to rest in the skillet for 10 to 15 minutes before slicing. Serve directly from the skillet or carefully invert it onto a serving plate.

Serves 6 to 8.

Variations

• Replace the asparagus with fresh spinach.
• Substitute finely chopped shallots or onions for the green onions.
• Replace the ham with sautéed mushrooms for a meatless version.
• Use another melting cheese or leave the cheese out entirely.

Serving Suggestion

Serve with baby spinach or arugula dressed with Milanese Gremolata Infused Olive Oil and Sicilian Lemon White Balsamic for a light, balanced meal.