I hope everyone had a wonderful holiday whether it was Passover, Easter or just a sunny Saturday. We celebrate Easter and I enjoyed spending the day with my very, large and loud family. We are all very opinionated people and it’s important that everyone in the room hear our opinions. There is a lot of talking over each other but there is also not a lack of communication. No awkward silence to speak of…whatsoever. Ever.

During one of the 30 or so conversations I had yesterday, someone mentioned they were running a 5K. That someone was my brother….my sister-in-law is planning to run it also. I chimed in that I would do this too! Ha! Let’s laugh about this for a moment. The race is te Rock n Glow 5K….which is really awesome and seems like a lot of fun. However, it’s at 9:00 PM. PM! I go to bed around 9:30 most nights. AND it’s over 90 minutes away. AND there’s a party afterward. Seems like a lot of deterrents if you ask me.

I knew if I thought about it for too long it wouldn’t happen so I registered last night (since it was the last day to get the free t-shirt) while stuffing my face with a combination of Coconut Cake, Triple Chocolate Cake and a side of some kind of lemon pastry cream roulade. It was like my last meal. I am now committed.

Today, we are back to healthy eating and I will just keep the leftover cake to smell occassionally…..or until it becomes a brick.

There was a lot of ham leftover as well…..I LOVE ham! I will put it in anything or just eat a slice like someone would eat an apple. It’s that good. I thought it would go very well with some asparagus and goat cheese….and so, the Ham, Asparagus and Goat Cheese Frittata was born.

It was awesome. The picture doesn’t really do it justice. It’s simple and quick to throw together….this would be a great weeknight meal with a herb salad. What’s great about a frittata is you can, basically, throw whatever you have in the fridge that day into a pan and pour the egg mixture over it. Let your imagination go wild! And then, go to bed at 9:30 like me. I’m crazy like that.

Ham, Asparagus and Goat Cheese Frittata

Ham, Asparagus and Goat Cheese Frittata

Serves 2 (or 4 if you make a hefty salad to go with it.)

1 teaspoon olive oil

8 Asparagus stalks, cut into 1 inch pieces

1 cup diced ham

4 ounces goat cheese, crumbled

6 large eggs

1/2 cup milk (I used 1% but you can use whatever you’d like)

salt and pepper

Preheat the oven to 350 degrees.

Heat the olive oil in a 6-inch saute pan over med-high heat. Add the asparagus and ham and cook until the asparagus turns bright green stirring occasionally.

While the asparagus and ham are cooking, whisk together the eggs, milk, cheese, salt and pepper in a medium bowl.

Add the egg mixture to the saute pan, do not stir. Turn the heat down to medium low and continue to cook until the edges begin to set.

Put the pan in the oven and bake for 20-25 minutes or until the center is set. Remove from the oven and let it rest of 5 minutes.

Serve immediately.

Simon was a little moody today but I still had to share a cute pic of him sleeping in the sun. He’s ready for warmer weather too.