Ham and Asparagus Frittata Recipe
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Ham and Asparagus Frittata is a quick and simple meal that's perfect for spring. Made in a cast-iron skillet with roasted asparagus, savory ham, fresh herbs, and your favorite cheese, it's equally delicious for lunch, a light dinner, brunch, or even the tea table.
If you love cooking with asparagus this time of year, you'll find more inspiration in these asparagus main dish recipes, filled with fresh and easy spring dinners.
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What I Love About This Recipe
When asparagus season arrives, this is one of the recipes I return to again and again. Roasting the asparagus deepens its flavor, and in less than 20 minutes, you can have a beautiful meal on the table.
It's also perfect for using leftover ham, making it a wonderful option during Easter week or anytime you have extras on hand.
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Key Ingredients
- Asparagus - The star of the dish. Fresh spring asparagus becomes tender and lightly caramelized, adding both flavor and texture.
- Ham - A perfect way to use leftover ham, especially after Easter. It adds savory depth and makes the frittata feel like a complete meal.
- Eggs - The base of any frittata, creating a soft, custardy texture that holds everything together.
- Milk or Cream - Just a splash adds richness and helps keep the eggs tender.
- Cheese - Use what you love. Mozzarella or an Italian blend melts beautifully, while Parmesan or goat cheese adds a more distinct flavor.
- Fresh Herbs - Chives and parsley bring brightness and balance to the richness of the eggs and cheese.
- Olive Oil - Used to cook the asparagus and enhance its natural flavor.
- Salt and Pepper - Simple seasoning that ties everything together.
How to Make This Ham and Asparagus Frittata
Cook the asparagus in a skillet until tender, add the ham, then pour in the egg mixture. Cook briefly on the stovetop before finishing in the oven until set and golden.
Variations
- Use leftover Easter ham or substitute cooked bacon or sausage
- Swap cheeses depending on what you have on hand
- Add greens like spinach or arugula for extra freshness
- Try different herbs to change the flavor profile
Recipe FAQs
Absolutely. Chives and tarragon pair beautifully with asparagus, but parsley, dill, or thyme also work well.
Yes, this is a perfect recipe for leftover ham. Dice it into small pieces so it distributes evenly throughout the frittata.
Gruyère, goat cheese, Swiss, Parmesan, or cheddar are all excellent choices. Use what you love or have on hand.
The center should be set but still slightly soft. It will continue to firm up as it cools.
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!
Ham and Roasted Asparagus Frittata Recipe
Equipment
- 10-inch Cast Iron Skillet or oven safe skillet
Ingredients
- ¾ pound asparagus trimmed and cut into ½-inch pieces
- 1 tablespoon olive oil
- 8 eggs
- 2 tablespoons milk or cream
- ½ teaspoon salt and pepper each
- 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
Instructions
- 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.
Notes
- Make Ahead: You can prep the ingredients ahead by trimming the asparagus and dicing the ham. The frittata is best served fresh but can be made earlier in the day and gently reheated.
- Storage: Store leftovers covered in the refrigerator for up to 3 days.
- Reheating: Reheat slices gently in the microwave or in a low oven until warmed through.
- Variations: Swap the ham for cooked bacon or sausage, or keep it vegetarian by omitting the meat and adding extra vegetables like spinach or mushrooms.
- Cheese Options: Mozzarella, Swiss, Gruyère, Parmesan, or goat cheese all work beautifully in this recipe.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Frittata and Quiche Recipes to Try
- Easy and Healthy Vegetarian Mini Frittata Muffins
- Best Zucchini Frittata Recipe with Tomato and Bacon
- Easy Zucchini Frittata with Mediterranean Vegetables
- Easy Asparagus Frittata Recipe with Tomatoes and Goat Cheese
- Easy Spinach and Bacon Quiche Recipe with Milk
- Crustless Quiche Recipe
- Easy Asparagus Quiche with Goat Cheese
- Ham and Cheese Quiche
- Smoked Salmon Quiche Recipe
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YUMMM.