Spring Asparagus and Ham Frittata with Turmeric and Tarragon

Directions

1. Heat oven to 350 degrees.

2. In a medium pot, cook potatoes in boiling, salted water for 5 minutes, or until fork-tender. Drain potatoes and set aside.

3. In a large bowl, whisk together eggs, milk, nutritional yeast, salt, mustard, turmeric, black pepper and cayenne. Stir in cheese and set aside.

4. In a 10-inch ovenproof, nonstick skillet*, heat olive oil over high heat. Add potatoes and cook for 5 minutes, or until starting to brown. Stir in asparagus, ham and scallions and cook for 3 minutes, or until vegetables start to soften. Reduce heat to low and stir in herbs.

5. Gently add egg mixture to skillet, stirring until ingredients are evenly distributed. Cook for 2 to 3 minutes, until egg mixture begins to set.

6. Transfer skillet to oven and bake for 20 to 25 minutes, until center of frittata is set. Remove from oven and let rest 5 minutes.

7. Run a rubber spatula around edges of frittata to loosen. Cut frittata into pieces and serve.

1. *If using a cast iron skillet, reduce heat to medium after cooking potatoes, before adding the asparagus, ham and scallions. 2. For a more formal presentation, place a large plate, serving side down, over skillet, then flip skillet and plate over together. To serve, place serving plate on top of inverted frittata and flip again so that the top is right side up.