What's for Dinner? Asparagus, Ham and Smoked Cheese Frittata with Potato Wedges

This recipe was a perfect way to use up some asparagus, ham and cheese I had in the fridge.
It lends itself well to just about any variations using whatever veggies and meats you happen to have on hand.

1 T olive oil
1 cup chopped asparagus
3/4 cup ham, sliced
1 T water
6 eggs
1 cup cheese, shredded (I used smoked Bavarian)
1/2 cup chopped tomato
salt and pepper to taste

In a large cast iron skillet (or other oven proof pan) heat olive oil on medium heat. Add oil and saute asparagus about 5 minutes; stir in ham. Saute another minute or so.

Beat together eggs and water; add to skillet. Cook over low heat til eggs are set at the edges. Place pan in the oven to finish cooking eggs, about 15 minutes. Sprinkle top with cheese and return to oven til cheese is melted.

Cut into wedges, serve atop potatoes and garnish with tomato. Add salt and pepper as desired.

Variations: Add minced garlic or onion. Add fresh herbs. Add cooked sausage.

Potato Wedges
6-8 small potatoes
1 egg, beaten
1/4 cup flour
1 teaspoon each salt and pepper

Grate potatoes into cold water. Drain into a colander. Squeeze dry potatoes with paper towel.

In a medium bowl, mix grated potato, onion, eggs, flour, and salt and pepper, mixing well.

Preheat oven to 350°F. Grease a 9” round baking pan with vegetable oil or spray with cooking spray.

Bake 45 minutes or til nicely browned. Cut into wedges.