Frittata with Ham and Asparagus

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!

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

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.

FAQs

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

More Asparagus Recipes

• Turn on the grill for Grilled Asparagus or try my Roasted Asparagus with Hollandaise or Pesto.
• This One Pot Chicken and Rice with Spring Veggies is bursting with asparagus and peas.
• This Sesame Roasted Asparagus Salad elevates basic roasted asparagus with the addition of Asian Sesame Dressing.
• This Roasted Asparagus and Goat Cheese Salad  is a vegetarian entree salad to try this spring.
• This Shaved Asparagus Salad with Goat Cheese and Hazelnuts is made with raw asparagus cut into ribbons with a veggie peeler.
• This Asparagus Panzanella with a Poached Egg on top is another spring brunch entree to consider.
• Find more asparagus recipe ideas here and please check out my guide to asparagus.

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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