Baked Frittata of Asparagus, Tomato and Ham

A deliciously easy dish to make, and less fattening than a fried Frittata! For those who don't want any meat in theirs, omit the ham. You can even add or change the entire ingredients to your liking - be creative!

Time: 45 minutes
Effort: Very Easy
Serves: 4

10 - 15 Green Asparagus spears, gently steamed
1 shallot coarsely chopped
1 tsp butter
4-5 slices Ham, broken into pieces
4 eggs beaten
1 large tomato, sliced and then halved
1 cup shredded Gruyere cheese
1 tsp butter to grease the baking dish

Heat oven to 375oF. Grease a deep baking dish such as a deep pie dish (which is what I used) and set aside. Using a steamer, gently steam the asparagus until they are slightly cooked. Then cut them into 1/2 inch pieces, keeping a few for decoration and set aside. Saute the shallot and ham in 1 tsp butter until the shallot is transparent. Slice the tomatoes. In a medium sized bowl beat the eggs, then add the shallot and ham mixture, the asparagus and half a cup of the shredded cheese and combine well. Turn the mixture into the baking dish and decorate with the sliced tomatoes alternating with the remaining asparagus. Sprinkle the remaining cheese on top and bake for approximately 25 minutes or until the egg mixture is well cooked and slightly browned on top.