easter leftovers
Wondering what do do with all those hard boiled eggs and/or the Easter ham dinner leftovers? How about..
Ham and Roasted Asparagus Frittata with Pecorino Cheese
12 large eggs, beaten lightly
1 1/2 tablespoons unsalted butter
1 small onion, finely diced
1 /4 cup Pecorino Romano Cheese, grated
1/4 cup fresh mozzarella cheese, chopped
1/2 cup ham diced (Honey Baked leftovers, preferably), plus 2 tablespoons for garnish
1/2 cup roasted asparagus, roughly chopped (save a few for a garnish)
salt and pepper
1 tablespoon olive oil
1/2 teaspoon garlic salt
Preheat oven to 350 degrees. Drizzle asparagus with olive oil, garlic salt and pepper and roast for 15 minutes. Use the thinnest kind you can get your hands on at the market. Cool slightly and chop.
Heat the butter in a 12 inch non-stick, oven-safe skillet and add the onion. Cook on medium heat for about 5 minutes, then add the asparagus and ham. While the onion is cooking, stir the cheeses and salt and pepper into the eggs.
Pour the egg mixture into the skillet ands stir a bit with a fork until the eggs start to set. Every minute or so, lift an edge of the frittata, tilt the skillet toward you and let some uncooked egg run underneath. After doing this 3 or 4 times, transfer the skillet to the oven and cook for about 5 minutes, until soft and translucent. The sides of the frittata should pull away from the skillet a bit and the top of should be set, no runniness at all. Use a spatula to loosen the edges of the pan and then flip over onto a serving plate.
Garnish with a few asparagus spears and chopped ham.
The best thing about frittatas is that they can be served right away, at room temperature or even chilled. If you have leftovers, eat it the next day in a sandwich with cheese, lettuce and your favorite spread. Or cold, with a small salad. Or use a small cookie cutter and make shapes, then put into your kid's lunchbox.
...or maybe an open-faced sandwich?
Ham, Brie and Arugula Sandwich with Fig-Orange Jam
makes one sandwhich
thick slice of focaccia, baguette, multigrain bread, etc.
about 3 oz of cooked ham
about 2 oz of brie cheese, cut into slices
1/4 cup baby arugula
2 tablespoons Fig-Orange Preserves (Dalamatia brand)
1 tablespoon olive oil
salt and pepper
Preheat oven to 350 degrees and place the bread in the oven for a few minutes, until lightly toasted.
Remove bread and spread with the preserves. Then place ham slices on the bread and the Brie on top. Cook in the oven until the bread is completely melted. Top with the arugula and drizzle with olive oil. Season lightly with salt and pepper and enjoy!
