Asparagus & Ham Frittata

Now normally I just re-heat and eat leftovers. I don’t normally work them into other dishes. But when I was on Twitter earlier Sara, All in an Iowa Mom’s Day!, responded to my tweet about leftovers by mentioning that she would be making a lot of ham omelets. 

Which got me thinking, I’ve got a lot of ham left over as well as asparagus, I should make something like that. Because I’m not really a morning person, I am going with more of a brunch here, haha. I’ve whipped up a quick Asparagus & Ham Frittata for brunch today.

I think omelets are for breakfast and frittatas are more for brunch. Yeah… I don’t know why, it just seems like that’s how it should be.

So while we’re talking about all of these leftovers, let’s side track for just a second to talk about where they came from! Easter of course! How was your Easter? Hopefully it was wonderful. We hosted our first holiday dinner in our new house and it was so nice. My dad made the ham, mom made a loaded baked potato casserole, I took care of the broccoli casserole, deviled eggs, prosciutto wrapped asparagus and the dessert. Oh my goodness, all of the good food. I love holidays haha. 🙂

These are the rainbow deviled eggs that I made for Easter. I followed the directions from my friend Amanda’s blog, Crafts by Amanda. 

I loved them and so did everyone at dinner. I totally loved that I didn’t have to use any vinegar for them. 

In a 10 or 12 inch skillet, heat olive oil over medium heat. Add asparagus, season with onion power and cook until tender.

Add ham and cook for a few minutes.

Pour egg mixture into skillet. Stir around, just enough to mix everything together. 

Cover and let cook for 10 minutes, or until eggs are done.
Cut into wedges and serve.