A quick and simple Roasted Ham and Asparagus Frittata makes a deliciously light dinner or lunch. Or serve it with scones for afternoon tea or brunch.
The markets are filled and overflowing with asparagus.
In fact, today, I purchased the most beautiful purple asparagus I’ve ever seen. Cooked quickly, it will retain most of its color. I can’t wait.
Meanwhile, my vegetable bin is filled with more traditional green asparagus. And I’m thinking up all kinds of ways to add it to our meals.
This Ham and Asparagus Frittata is one of my favorite ways to use asparagus. And this frittata is also one of my all-time favorite recipes!
In less than 20 minutes — you’ll have dinner on the table. Or the brunch table… or the tea table.
Slightly adapted from a long-ago Today Show recipe, this frittata is a go-to asparagus season frittata.
If you have an herb garden, adding a pinch of chives and tarragon is exceptionally delicious. Otherwise, it’s still simple and yummy.
More Frittata and Quiche Recipes
- Spring Brunch Veggie Frittata
- Make-Ahead Mini Frittatas in Muffin Tins
- Quick Fix: Zucchini Frittata with Tomato and Bacon
- Quiche Recipes here >>
- 3/4 pound asparagus, trimmed and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 8 eggs
- 2 tablespoons milk or cream
- 1/2 teaspoon both salt and pepper
- 1 tablespoon minced chives
- 6 ounces ham, diced
- 1 tablespoon butter
- 6 ounces grated mozzarella, Italian blend cheese, Parmesan, or even dollops of goat cheese
- fresh chopped parsley for garnish
- Preheat the oven to 425 degrees F.
- In a cast-iron skillet, or oven-safe skillet, coated with olive oil, roast the chopped asparagus on the stovetop over medium-high heat until tender and caramelized; about 5 minutes. Season with salt and pepper.
- Add butter to the skillet and allow it to melt.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the ham.
- Pour the egg mixture into the skillet and cook for 3 to 4 minutes, pulling the egg from the sides, until the eggs start to set. Sprinkle the cheese over the frittata and reduce the heat to medium. Cook until the eggs are almost set but the top is still runny; about 2 minutes.
- Place the skillet in the oven and bake until the eggs are set and the frittata is golden brown; 5-8 minutes. Let cool for a few minutes before cutting into wedges.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 302mgSodium: 711mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 24g