Ingredients:
2 Tbsp. Butter Olive Oil
1/2 c. yellow onion, minced
4 garlic cloves, minced
1 bunch asparagus, cut into bite size pieces
1 1/2 c. ham, diced
10 eggs, beaten
1/4 c. heavy cream
1/2 c. Parmesan cheese, grated
1/2 c. white cheddar, grated
Saltwest Naturals Raincoast Flor de Sal to taste
6 c. baby lettuce greens
2 Tbsp. Teriyaki Balsamic
3 Tbsp. Pesto Olive Oil
Preheat oven to 400F. Heat the butter olive oil in a large skillet over medium heat. Once hot, add the onions and garlic and saute for 3 minutes or until the aromatic veggies are tender. Add the asparagus and ham to the skillet, stir to combine and cook for 1 minute more.
Meanwhile place the eggs, cream, Parmesan and cheddar in a large bowl and whisk to combine the frittata filling. Pour the egg mixture into the skillet, stir to combine with the other ingredients and place in the oven. Bake for 30 - 40 minutes or until the frittata is cooked and firm. Remove from the oven and set aside to rest for 5 minutes before slicing.
Divide the slices between plates. Divide the lettuce greens between plates and drizzle with balsamic and pesto olive oil before serving.
