Spring Asparagus and Ham Frittata with Turmeric and Tarragon

Directions

1. Heat oven to 350 degrees.
2. In a medium-sized pot, place potatoes. Cover with salted water and bring to a boil. Cook until fork tender, then drain and set aside.
3. In a large bowl, combine eggs, milk, nutritional yeast, salt, mustard, turmeric, pepper and cayenne. Whisk until well blended. Stir in cheese and set aside.
4. In a 10-inch ovenproof, non-stick skillet over high heat (see recipe tip), heat olive oil. Add potatoes and cook for 5 minutes, until starting to brown. Stir in asparagus, ham and scallions. Cook for 3 minutes, until vegetables start to soften. Reduce heat to low and stir in dill, tarragon and chives.
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 for 5 minutes.
7. Run a rubber spatula around edges of frittata to loosen, then slice into pieces and serve.

1. If using a cast iron skillet, reduce heat to medium after cooking potatoes, before adding 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, place serving plate on top of inverted frittata, then flip again so top is right-side up.