Kate Hudson’s: Frittata With Asparagus, Sweet Peas & Ham

By Vera Fourie


1 Dozen large eggs
½ Teaspoon of salt, plus more to taste
½ Teaspoon of black pepper, plus more to taste
1 Cup of shredded Gruyère, packed (though any cheese will do)
110g Ham, chopped
2 Tablespoons of olive oil
1 Small onion, diced
1 Cup of asparagus, woody ends trimmed and cut into 0.6cm pieces
1 Cup of fresh or frozen sweet peas

Preheat the oven to 190°C, and in a large bowl beat the eggs with two tablespoons of water and season with salt and pepper before stirring in the shredded cheese and chopped ham. In a large ovenproof skillet heat the olive oil over medium heat and add the onion and cook, stirring, until just translucent (about two minutes). Add the asparagus and peas, season with salt and pepper, and cook, stirring, until tender but not browned (about four to five minutes). Stir the egg mixture so that the cheese and ham aren’t settled at the bottom of the bowl and pour into the skillet, evenly distributing all the ingredients. Cook until the bottom is just set (about three minutes) and carefully lift the edges of the frittata to allow the uncooked eggs to seep underneath. Transfer the pan to the oven and cook for about 10 minutes, or until the centre is nearly set and the top is beginning to brown. Then either place the skillet directly on your brunch spread (a nice, homey touch if it’s in a cast-iron skillet) or loosen the edges of the frittata with a knife or spatula so that you can carefully flip it onto a large plate. Slice and serve warm or at room temperature.



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