Asparagus & Ham Frittata

Ingredients:

1/2 cup diced ham

1/2 cup frozen asparagus spears 

1/2 cup sliced fresh mushrooms 

2 green onions sliced 

6 eggs beaten

4 tbs. half & half

1 tsp. Dijon mustard

1/2 cup grated white cheddar 

1/4 cup grated Parmesan 

Dash olive oil 

Pam Olive oil spray

Salt & Pepper

Dill weed

Place olive oil in small skillet. Add asparagus, ham, mushrooms, and green onion. Cook and stir over medium heat about 6 minutes. Stir in fresh cracked salt and pepper. Spray pie plate with Pam. Pour asparagus ham mixture into pie plate. In bowl beat eggs, stir in half & half, mustard. Mix well. Stir in cheeses. Pour egg mixture over vegetables. Top with more cracked salt & pepper. Dash of dill weed over top. Bake at 350 degrees for thirty minutes or until eggs are completely  set. 

This makes a filling and healthy breakfast and left overs reheat nicely. You can easily substitute asparagus with spinach or broccoli. Substitute ham with deli turkey or salmon. Subsitute mushrooms with cooked potatoes. Substitute just about any type of cheese. The possibilities are endless. 

Flank Steak & Snap Peas Stir Fry

Ingredients for marinade:

1/2 cup soy sauce

1/2 cup teriyaki sauce

2 tbs. sherry or wine

4 tbs. brown sugar

1 tbs. freshly grated ginger

2 tbs. corn starch

Ingredients:

2 lb. flank steak

16 oz. fresh sugar snap peas 

6 green onions 

3 tbs. canola oil

Red pepper flakes

1.5 cups of long grain rice

Directions:

Peel and grate ginger. Mix marinade. 

Slice flank steak very thin, against the grain and at a slight angle. 

In large bowl, pour marinade over steak. 

While marinading... Wash snap peas and slice the very tip off each end, place in bowl. 

Wash and dice the green onions and place in separate bowl.

In medium pot combine 1.5 cups of rice, 3 cups of water and 1 tsp. salt. Bring to boil. Stir, cover, and reduce heat to low for 15 minutes. Remove from heat and keep covered for 10 minutes. 

In large wok heat 3 tbs. of oil over high heat. Oil must be very hot. Toss in snap peas. Stir for two minutes. Toss into clean bowl. 

Add more oil if needed and allow to get very hot again. Add 1/3 of meat try to spread out into single layer. Toss in 1/3 of green onions. Every 30 seconds stir and then spread out again until cooked through. Remove cooked meat to clean platter. 

Add the next 1/3 of meat and repeat process until all meat and onions have been cooked. 

Then add the cooked meat, any remaining marinade from the bowl, and the snap peas. Continue to stir for several minutes over high heat. 

Remove from heat and stir in a few shakes of pepper flakes. Serve over rice. 

Serves 4-6