Ham and Asparagus Frittata

Contributed by Catsrecipes Y-Group
 * Makes 4 servings

Ingredients

 * 8 to 12 asparagus stalks, bottoms trimmed
 * ½ yellow onion, chopped
 * 1½ cups thinly sliced button mushrooms
 * 1 cup chopped cooked ham
 * 4 eggs
 * salt and freshly ground black pepper
 * 1 cup grated cheddar cheese

Directions

 * 1) Bring a large saucepan of water to a boil.
 * 2) Preheat the broiler.
 * 3) While the water heats, trim the asparagus spears to fit in a circular pattern in a large skillet (similar to the hands of a clock).
 * 4) Once the water is boiling, blanch the asparagus stalks by adding them to the water and cooking 2 to 3 minutes, or until just barely tender and bright green.
 * 5) Transfer the asparagus to a colander and run under cool water.
 * 6) Set aside to drain.
 * 7) Lightly coat the skillet with cooking spray and set over medium-high heat.
 * 8) When the skillet is hot, add the onion and mushrooms and cook until the onions are just tender, about 4 minutes.
 * 9) Add the ham to the skillet and cook, stirring often, until heated through.
 * 10) While the ham cooks, whisk the eggs and 2 tablespoons cold water in a small bowl.
 * 11) Season with salt and pepper.
 * 12) Reduce heat to medium.
 * 13) Use a wooden spoon to spread the onions, mushrooms and ham evenly across the skillet.
 * 14) Pour the eggs over the vegetables and ham.
 * 15) If needed, tilt the pan to ensure the eggs spread evenly.
 * 16) Cook until the edges of the egg are done and the center begins to bubble, about 4 minutes.
 * 17) The eggs will not be fully cooked at this stage, but will finish under the boiler.
 * 18) Arrange the asparagus spears in a circular pattern in the skillet; top off the mixture with cheese.
 * 19) Place the skillet under the broiler and cook until the cheese is melted and begins to brown.