HAM AND ASPARAGUS FRITTATA

Steps:

• Bring a large saucepan of water to a boil, preheat the broiler. While the water heats, trim the asparagus to fit in a circular pattern in a large skillet (similar to the hands of a clock). Blanch the asparagus in boiling water 2-3 minutes, until just barely tender and bright green. Transfer the asparagus to a colander and run cold water over it. Set aside to drain. Lightly coat the skillet with cooking spray and set over a medium-high heat. When the skillet is hot, add the onion and mushrooms and cook until the onions are just tender, about 4 minutes.Add the ham and cook, stirring often, until heated through. While the ham cooks, whisk the eggs and two tbsp of cold water in a small bowl, season with salt and pepper. Reduce heat to medium, use a wooden spoon to spread the onion, mushrooms and ham evenly across the skillet. Pour the eggs over the vegetables and ham. Tilt the pan to make sure the eggs spread evenly. Cook until the edges of the egg are done and the center begins to bubble, about 4 minutes. The eggs will not be fully cooked at this stage, but will finish under the broiler. Arrange the aspargus spears in a circular pattern on the eggs, then top with the cheese. Place the skillet unter the broiler and cook until the cheese is melted and begins to brown.