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1
Heat the broiler.
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2
Cook the ham, parsley and 1 Tbsp butter in a skillet over low heat until ham renders its fat and begins to shrivel, 10 minutes.
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3
Meanwhile, cut up the asparagus.
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4
Start cutting from the base in 1/4 to 1/2 inches crosswise slices.
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5
Cut up to the tips, but leave the last inch of the tips whole.
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6
Add to the ham and continue cooking another 5 minutes.
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7
Melt the remaining Tbsp of butter over medium-low heat in a 10-inch nonstick skillet or omelet pan.
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8
Beat the eggs in a large bowl with a fork to break up yolks.
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9
DONT WHISK (you dont want air in eggs)!
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10
Stir in the asparagus, ham and parsley.
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11
Pour into the skillet and cook, stirring gently, just until the eggs start to form curds about 5 minutes.
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12
Be careful to scrape the bottom of the pan while youre stirring to keep the eggs from setting up too quickly.
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13
Cover and reduce the heat to low.
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14
Cook until the top is almost set, another 5 to 10 minutes.
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15
Sprinkle the top with Parmesan and place the pan 4 or 5 inches under broiler.
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16
Cook just until the cheese begins to brown, about 1- 1/2 minutes.
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17
Remove the frittata from the broiler and loosen the sides with a thin spatula.
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18
Set aside to cool to room temperature.
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19
When ready to serve, remove the frittata from the pan and cut into wedges.
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20
Or cut into 1-inch squares and insert a toothpick to serve as appetizer.
