Asian-Style Shrimp Frittata

I have LOTS of ham leftover from Easter. You every try to buy a bone-in ham for just two people? I'm pretty sure it would have to come from a baby piggy, and we just don't need to go there. So, I have found myself putting chopped up ham into everything that I make this week. If you don't have an extra 4 pounds of ham in your refrigerator like I do, you can certainly leave it out.

Asian-Style Shrimp Frittata

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adapted from Rachael Ray Magazine

1/4 c. soy sauce

3 T. sugar

1 t. oyster sauce

8 oz. mushrooms, sliced

1/2 bunch asparagus, chopped

1/4 lb. frozen shrimp, thawed and chopped

1/2 c. chopped ham

4 scallions, chopped

1 bean sprouts

8 eggs, beaten

Salt and pepper

In small pot, whisk together soy sauce, 1/4 cup water, sugar and oyster sauce. Bring to boil and reduce for 5 minutes. In large, oven-safe nonstick skillet, cook mushrooms and asparagus over medium high heat for 5-6 minutes, or until browned. Add in ham, shrimp, scallions and bean sprouts, cook for 2-3 minutes. Season with salt and pepper. Add in beaten eggs. Move the skillet around so the eggs get in between the vegetables and meat. Pull the eggs away from the sides, letting eggs flow underneath. Put in 375 degree oven for 12-14 minutes, or until eggs are set.