A “frittata” is similar to an omelet and makes a quick, economical and satisfying meal for busy work nights or festive brunches. The variety of frittatas that you can prepare is limitless. This one teams holiday leftovers with seasonal vegetables.

6 asparagus spears
1 teaspoon vegetable oil
2 ounces diced, cooked ham
3 eggs
shredded Colby or other mild cheese

Wash the asparagus, trim and discard tough ends. Cut asparagus into 1 inch pieces and steam for 2 minutes in a medium skillet. Drain and set asparagus aside. Add oil to skillet and swirl to lightly coat. Beat the eggs in a small bowl with 2 tablespoons water. Heat skillet to medium-high, add eggs. Lift up set sections of egg to allow liquid portion to set. Reduce heat to low. Sprinkle with diced ham, asparagus pieces and shredded cheese. Cover pan with lid, and cook until eggs are set and cheese is melted, about 5 - 10 minutes. Slice into wedges and serve with crusty bread and fresh, tossed green salad. Makes 2 servings.