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Ham and Roasted Asparagus Frittata

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A quick and simple Ham and Roasted Asparagus Frittata makes a deliciously light dinner or lunch. Made in a cast iron skillet for a delicious crust you can serve this spring frittata right at the table – packed with seasonal veg, fresh herbs and your choice of cheese you won’t believe how easy it is to make!

A Roasted Asparagus and Ham Frittata in a cast iron skillet on a white background.

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The markets are filled and overflowing with asparagus, so obviously I need to make this Ham and Roasted Asparagus Frittata for lunch with a simple spring salad.

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! Roasting the asparagus really brings out it’s verdant flavor.

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.

Frequently Asked Questions

Can I change the herbs in this frittata?

If you have an herb garden, adding a pinch of chives and tarragon is exceptionally delicious. Otherwise, it’s still simple and yummy.

Can I reheat leftover frittata?

Leftovers can be gently warmed in the microwave up to 3 days after you’ve made the frittata, as long as it is stored covered in an air tight container in the fridge. However, don’t knock cold slices of frittata – I think they’re equally delicious!

Top view of Asparagus Frittata in a cast iron skillet.

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Top view of Asparagus Frittata in a cast iron skillet.

Ham and Roasted Asparagus Frittata

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

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. 


  • 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


  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Add butter to the skillet and allow it to melt.
  4. In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the ham.
  5. 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.
  6. 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

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