Ham, Penne, and Asparagus Tart
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
6
- Ingredients
- 2 Tbsps olive oil
- 1 onion (peeled and diced)
- 1 red Bell pepper (rinsed; trimmed and diced)
- 2 cloves garlic cloves (peeled and minced)
- ½ lb blanched Asparagus (cut into bite-size pieces)
- 6 large eggs
- ½ cup Whole milk
- ½ cup fresh Ricotta cheese
- ½ cup Parmesan (finely grated)
- 1 cup cooked ham (cut into strips)
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- 3 cups cooked Penne drained well (from 7 ounces dry)
- ¼ cup fresh Basil (chopped)
- 1 fresh lemon (cut into wedges)
Preparation steps
1.
Preheat oven to 400ºF.
2.
Heat 2 tablespoons oil in a oven-proof 12-inch skillet. Saute the onions and peppers for about 5 minutes, or until softened. Add the garlic and asparagus and cook 3 to 5 minutes longer, stirring frequently.
3.
Whisk together eggs, milk, ricotta, Parmesan, ham, salt and pepper. Stir in cooked pasta and chopped basil.
4.
Pour the egg mixture over the vegetables. Cook for about 3 minutes, or until the bottom is almost set. Using a wooden spatula lift the frittata so any unset egg can travel to the base of the hot pan. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges and garnish with lemon wedges.
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