This Frittata with Ham and Asparagus is the perfect Spring meal! Ready in just 20 minutes and full of 23 grams of protein. AND you can eat it for breakfast, lunch or dinner. See, like I said… perfection!

This Frittata with Ham and Asparagus is the perfect Spring meal! Ready in just 20 minutes, only 297 calories per serving, chocked full of 23 grams of protein and super kid friendly. AND you can eat it for breakfast, lunch or dinner. Healthy Seasonal Recipes and Katie Webster

I originally shared this recipe on April 5, 2012. I have updated the images and some of the text today.

Why We Love This Asparagus and Ham Fritatta

This simple one pan frittata is an ideal way to make a savory entree for breakfast, brunch or dinner with springtime ingredients: fresh eggs, asparagus, leeks and ham. We have topped it with Gouda cheese too!

My family happily gobbled it up for dinner, and I loved the left-overs for breakfast.

It is great with a simple salad of spring lettuces dressed with lemon vinaigrette or chive oil salad dressing or our Roasted Red Potato Wedges.

Ingredients For This Recipe

  • Extra-virgin olive oil
  • Large leek, diced and washed. Here’s how to clean leeks
  • Asparagus, woody ends snapped off, cut into ½-inch pieces
  • Ham: This is a great way to use leftover Easter Ham too!
  • Large eggs: Beyond being a great source of protein, eggs are a good source of vitamins A and D.  Not only that, they have Vitamin B, lutein and zeaxanthin.
  • Shredded Gouda or sharp cheddar cheese
  • Seasonings: Salt and ground pepper or white pepper plus a little nutmeg
This Frittata with Ham and Asparagus is the perfect Spring meal! Ready in just 20 minutes, only 297 calories per serving, chocked full of 23 grams of protein and super kid friendly. AND you can eat it for breakfast, lunch or dinner. Healthy Seasonal Recipes and Katie Webster

How To Make Asparagus Fritatta

Step 1: Sautee Leek and Asparagus

Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add leek, asparagus and salt and cook, stirring occasionally until bright green and just starting to brown, 5 to 7 minutes. Transfer the vegetable mixture to a bowl and stir in ham. Wash and dry skillet.

Step 2: Cook Eggs

Beat the eggs in a medium bowl with the pepper and nutmeg. Return the skillet to medium-low heat and add the remaining 2 teaspoons oil and swirl the pan to coat with oil. Gently pour in the eggs and let cook, gently scraping the egg with a silicone spatula. Fold the cooked part of the egg back and allow runny egg to flow onto the surface of the hot skillet just until the egg starts to set up into a solid mass, 2 to 3 minutes. [The egg will still be runny on top, but continuing to stir would cause it to break into pieces at this point.] 

Step 3: Add Asparagus and Ham To Eggs

Spread the asparagus mixture over the eggs and continue cooking until the sides of the egg can be pulled back from the skillet with the spatula, 1 to 2 minutes.

Step 4: Melt Cheese on Top

Sprinkle cheese over the frittata. Lift an edge of the egg back and drizzle 2 tablespoons water between the egg and skillet, cover the skillet and cook until the egg is set up on top and the cheese is melted, 4 to 5 minutes.

This Frittata with Ham and Asparagus is the perfect Spring meal! Ready in just 20 minutes, only 297 calories per serving, chocked full of 23 grams of protein and super kid friendly. AND you can eat it for breakfast, lunch or dinner. Healthy Seasonal Recipes and Katie Webster

FAQs

Leftovers

Leftovers can be kept on a plate or platter covered with plastic wrap or aluminum foil. Or you can place wedges of the frittata into resealable containers. Keep refrigerated up to 3 days. Eat cold or reheat

How to reheat

Place a wedge on a microwave safe plate and cover with parchment or paper towel. Microwave on high power for 1 minute. Alternatively you can reheat in a non stick skillet, covered, over medium low heat with a little bit of water to keep it moist. Heat until steaming hot and the cheese starts to melt again.

Variations To Try

  • Instead of ham you can use crumbled cooked bacon or cooked sausage
  • Instead of leeks add in fresh chives at the end or chopped green onion or scallions
  • Add a little additional seasoning to the eggs like Mrs Dash or a salt-free herb blend
  • Use another cheese such as Fontina, Gruyere, Swiss or Havarti
This Frittata with Ham and Asparagus is the perfect Spring meal! Ready in just 20 minutes, only 297 calories per serving, chocked full of 23 grams of protein and super kid friendly. AND you can eat it for breakfast, lunch or dinner. Healthy Seasonal Recipes and Katie Webster

More Asparagus Recipes

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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Ham Asparagus Frittata with shredded Gouda. This is a super fast weeknight dinner, or serve for Easter brunch! Primal friendly and gluten-free | Healthy Seasonal Recipes @healthyseasonal

Frittata with Ham and Asparagus


  • Author: Katie Webster
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Description

This Frittata with Ham and Asparagus is the perfect Spring meal! Ready in just 20 minutes, only 297 calories per serving, chocked full of 23 grams of protein and super kid friendly. AND you can eat it for breakfast, lunch or dinner. See, like I said… perfection!


Ingredients

Units Scale
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 large leek, diced and washed (see tip*)
  • 1/2 bunch asparagus, woody ends snapped off, cut into 1/2-inch pieces
  • 1/8 teaspoon salt
  • 1 cup diced smoked ham
  • 6 large eggs
  • pinch ground pepper, preferably white pepper
  • Pinch nutmeg, preferably freshly grated
  • 3/4 cup shredded Gouda or sharp cheddar cheese
  • 2 tablespoons water

Instructions

  1. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add leek, asparagus and salt and cook, stirring occasionally until bright green and just starting to brown, 5 to 7 minutes. Transfer the vegetable mixture to a bowl and stir in ham. Was and dry skillet.
  2. Beat the eggs in a medium bowl with the pepper and nutmeg. Return the skillet to medium-low heat and add the remaining 2 teaspoons oil and swirl the pan to coat with oil. Gently pour in the eggs and let cook, gently scraping the egg with a silicone spatula. Fold the cooked part of the egg back and allow runny egg to flow onto the surface of the hot skillet just until the egg starts to set up into a solid mass, 2 to 3 minutes. [The egg will still be runny on top, but continuing to stir would cause it to break into pieces at this point.]  
Spread the asparagus mixture over the eggs and continue cooking until the sides of the egg can be pulled back from the skillet with the spatula, 1 to 2 minutes. Sprinkle cheese over the frittata. Lift an edge of the egg back and drizzle 2 tablespoons water between the egg and skillet, cover the skillet and cook until the egg is set up on top and the cheese is melted, 4 to 5 minutes.

Notes

Tip* To Clean a Leek: Cut off dark outer greens leaving just the white and light green part. Slice lengthwise, and then slice into strips crosswise. Tansfer to a bowl of cold water and swish around to get all the dirt out from between the layers.  The dirt will fall to the bottom of the bowl.  Lift the clean leek out leaving the sand at the bottom of the bowl.  Lay out on a towel to dry.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stove top
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 frittata
  • Calories: 297
  • Sugar: 2
  • Sodium: 639
  • Fat: 21
  • Saturated Fat: 7
  • Carbohydrates: 6
  • Fiber: 1
  • Protein: 23

Keywords: frittata with ham and asparagus,omelet with ham and asparagus,egg with ham and asparagus