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Author Notes: Leftover ham paired with fresh asparagus and creamy goat cheese make for a savory but light entree. —The Suburban Soapbox
- 1 teaspoon Olive oil
- 8 Asparagus stalks, cut into 1-inch pieces
- 1 cup Diced ham
- 4 ounces Goat cheese, crumbled
- 6 Large eggs
- 1/2 cup Milk
- 1 pinch Salt
- 1 pinch Pepper
- Heat the olive oil in a 6-inch saute pan over med-high heat. Add the asparagus and ham and cook until the asparagus turns bright green stirring occasionally. While the asparagus and ham are cooking, whisk together the eggs, milk, cheese, salt and pepper in a medium bowl. Add the egg mixture to the saute pan, do not stir. Turn the heat down to medium low and continue to cook until the edges begin to set. Put the pan in the oven and bake for 20-25 minutes or until the center is set. Remove from the oven and let it rest of 5 minutes. Serve immediately.