Garden to Table - Chive and Veggie and Ham Frittata

there is something already ready in the herb garden...sweet chives.  

these polite and undemanding perennials make their annual show way before i have even planted any annuals. they are so nice and pretty and easy going and useful. if i were a herb, i'd want to be a chive.

to celebrate their attractive personality, i decided to include them in a ham and veggie frittata. let's go...

gather all the ingredients...

chop, slice, dice and stir...

start the frittata cooking on the stove then transfer to the oven...

slice finished frittata into wedges (or hearts? not sure what's up with that...) 

go back outside to thank your left behind chives and promise it is their turn next time.

Chive and Veggie and Ham Frittata

2 tablespoons butter

3/4 teaspoon kosher salt

freshly ground black pepper

8 large eggs

1/4 cup milk

1 cup diced ham

1/4 cup chopped fresh chives or more

1 cup sweet red pepper, chopped

1/2 bunch thin asparagus, chopped

1 cup grated jarlsberg cheese

Preheat broiler with rack about 8 inches from broiler. Using a medium sized, non-stick skillet, melt butter and add chopped pepper and asparagus, seasoning with 1/2 teaspoon salt and pepper.  Cook, stirring occasionally until tender about 10 - 15 minutes.  In a medium bowl, whisk eggs and milk together and add remaining salt and a little more pepper.  Transfer vegetables to a bowl then stir ham, chives and vegetables into the eggs.  Heat the non-stick skillet and pour frittata mixture into the skillet.  Cook on medium-low and gently stir for a couple of minutes.  Let the mixture cook undisturbed until the bottom sets, about 5 minutes.  Transfer the skillet to the oven and broil until eggs are just set and lightly browned, about 5 minutes.  Do not overcook eggs.  Remove from oven and set aside for 5 minutes.  Invert frittata onto a large plate, cut into hearts wedges and serve warm with an extra sprinkling of chives.

a happy birthday wish to nicole!

have a lovely weekend.