- Butter
- 1/4 pound [113 g] Black Forest ham, into strips
- 2 tablespoons [17.5 g] flour
- 1/2 teaspoon [2.5 mL] baking powder
- 1/2 cup [125 mL] milk
- 8 eggs, beaten
- 8 blanched, patted dry fresh asparagus tips
- 1 cup [225 g] grated Emmenthal cheese
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- Preheat oven to 375°F [190°C].
- Butter a quiche dish or 2 pie plates; arrange ham strips all over the bottom of dish or plates.
- Into a bowl, mix together flour and baking powder.
- Into a clean bowl, beat together milk and beaten eggs.
- Slowly pour eggs mixture into flour mixture, whipping until well mixed.
- Pour over ham strips.
- Bake into preheated oven, until just starting to set on top.
- Arrange asparagus tips on top of frittata; sprinkle all over with grated Emmenthal cheese.
- Bake into oven, until eggs are puffed and firm.
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