Prep time: 15 min • Cook time: 30 to 35 min • Yield: 4 servings

Equipment

• An 8- to 9-inch frying pan that can be used in the oven or a 1½ to 2-quart oven-proof casserole

• 3 teaspoons ghee, divided
• 1 cup asparagus, cut diagonally in to 1-inch lengths
• 1/8 cup shallots, chopped
• 4 to 5 ounces ham, sugar- and nitrite free, cubed or sliced into 1-inch pieces
• 8 large eggs
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1/8 teaspoon nutmeg

1. Preheat oven to 350º F.
2. Place 2 teaspoon ghee in a large nonstick skillet on medium heat and sauté scallions and asparagus for about 4 to 5 minutes. Grease casserole with 1 teaspoon melted ghee. (If you are baking in the same skillet, you don’t need the additional teaspoon of butter; just add ham and go to next step.) Remove vegetables from skillet and spread evenly in the baking pan. Add ham, sprinkling evenly over the vegetables.
3. In a medium bowl crack eggs, add salt, pepper, and nutmeg and whisk until blended. Pour egg mixture into baking pan.
4. Bake uncovered for about 30 to 35 minutes until the frittata is set. Test by inserting a knife in the center. If it comes out dry, the frittata is done.  Let cool for about 15 minutes before slicing.