2 tablespoons Savory Butter Infused Olive Oil
1/2 cup yellow onion, peeled and minced
4 garlic cloves, peeled and minced
1 bunch asparagus, cut into bite-sized pieces
1 1/2 cups ham, diced
10 eggs, beaten
1/4 cup heavy cream
1/2 cup parmesan cheese, grated
1/2 cup white cheddar, grated
Fleur de sel and black pepper, to taste
6 cups baby lettuce greens
2 tablespoons Teriyaki Infused Dark Balsamic
3 tablespoons Pesto Infused Olive Oil
Preheat oven to 400°F.
Heat Savory Butter Infused olive oil in a large skillet over medium heat. Once hot, add the onion and garlic, and sauté for 3 minutes or until the aromatic veggies are tender. Add the asparagus and ham to the skillet, stir to combine, and cook for 1 minute more.
Meanwhile, place the eggs, cream, parmesan, and cheddar in a large bowl and whisk to combine the frittata filling. Pour the egg mixture into the skillet, stir to combine with the other ingredients, and place in the oven. Bake for 30-40 minutes or until the frittata is cooked and firm. Remove from the oven and set aside to rest for 5 minutes before slicing.
Divide frittata slices between plates. Divide the lettuce greens between plates and drizzle with balsamic and pesto olive oil before serving.