Asparagus and Ham Frittata with Fresh Herbs
A lite and healthy meal for any time of day that speaks to just about everybody in the family is my Fresh Asparagus Herb And Ham Frittata.
Every year at this time, I advise my readers to begin gathering a fistful of recipes with produce from their local farmers market in mind. Fresh Asparagus Herb And Ham Frittata for A Lite Springtime Meal is one of those ‘grown close to home, fresh food’ recipes…
Every year at this time, I advise my readers to begin gathering a fistful of recipes with produce from their local farmers market in mind. Fresh Asparagus Herb And Ham Frittata for A Lite Springtime Meal is one of those ‘grown close to home, fresh food’ recipes. Well, we’re here. At least in Charleston, South Carolina, we’ve arrived a Spring’s doorstep. I am especially optimistic this Spring because we appear to be creeping, albeit very, very slowly, from our pandemic slumber. The two recipes I fooled with this week didn’t take much fooling with at all. I am confident (based on how fast both this frittata and my soon to post Strawberry Cream Scones disappeared!) that your family will eat this up, too!
Not an asparagus lover? Swap it out for another springtime vegetable in abundance just now. Green peas, ramps, leeks, spinach, dandelion, kale, or broccoli rabe are all fantastic choices.
Whether for weeknight dinners, holidays, or Bruch recipes, Fresh Asparagus Herb And Ham Frittata should be on regular rotation for a lite springtime meal.
A meal for any time of day that speaks to everybody is this Fresh Asparagus Herb And Ham Frittata. This dish is in a class by itself. It’s absolutely elegant at the same time that it’s rustic. It’s forgiving in the sense that any vegetable specified may be swapped for a different vegetable. And if you enjoy herbs, feel like you may go to town adding them to this gorgeous egg recipe. Once prepped, start to finish for this one takes all of 15 to 20 minutes. I have gathered ALL INGREDIENTS aside from the milk and the lemon were purchased from the farmers market where I live. You simply cannot beat fresh!
How Do You Make A Frittata?
For this method, your ovens broiler feature plays a huge role. Because this asparagus frittata finishes under the broiler, you must have a broil-proof skillet. A well-buttered cast iron will work, but an enameled cast iron or broil-proof non-stick will work best. Trust me, you won’t be dining on anything with a plastic handle that melts and smokes in your oven. I’ve added my first favorite broil-proof skillet and my second favorite broil-proof skillet below along with a slew of additional skillets that are perfect for this recipe and so many others.
What Are Some Key Ingredients For A Frittata?
Ten eggs and a very large bowl are required for the egg mixture. It may seem like a lot, but consider that this easy recipe feeds 4 to 6 people. So, that’s about 2 to 2 1/2 eggs per serving. And just like spinach frittata or veggie frittata, Fresh Asparagus Herb And Ham Frittata may be served at room temperature or hot after being removed from the broiler heat. I like to allow it to stand for 10 minutes once broiled so that I have a chance to whip up the ricotta and goat cheese accompaniment.
I also use the time to zest my lemon over the entire top of the frittata. This is a key component that should not be overlooked as lemon lends a brightness and a freshness to the herbs as well as the cheese. If you are wishy-washy on the cheese, know that leaving it off is kind of like leaving the milk off your cereal…if you are not fond of ricotta and goat cheese, use just one of the two or use a combination of Boursin and cottage cheese in the same measurements as you would the ricotta mixture.
How Do You Cook A Frittata?
Once my skillet is hot, I add butter and my asparagus. I first peel and then snap my spears into 1-inch pieces. Do know that peeling is NOT a requirement. Remember, I am not adding an already roasted asparagus, rather crispy fresh asparagus. I scorch the greens nicely for 2 to 3 minutes before offing from the heat. I pour in my egg mixture and place the skillet back over medium heat, and allow the bottom to develop its own quasi-crust. After about 5 minutes, I grab my rubber spatula and gently lift the quickly setting egg mixture and allow uncooked portions on top to flow underneath. Then the lot of it goes under my broiler for about 2 minutes or a wee bit longer if I want to get the top golden.
What Are Some Serving Suggestions For Frittata?
If I am serving this as a breakfast frittata, I like to pair it with a good sourdough toast or my Apple Cranberry & Cheddar Muffins. For Brunch, lunch, or dinner, a salad with a bright vinaigrette is a guiltless and filling side. Consider Apricot Vinaigrette, Cider, Basil & Feta Dressing, or my Carolina Mustard Vinaigrette over the greens of your choice. If you’re looking for a structured salad perhaps for Easter, consider Fresh Peach and Tomato Caprese Salad or my Beet Napoleons with Garlicky Balsamic Vinaigrette.
Do You Have What You Need To Make Fresh Asparagus Herb And Ham Frittata? Check The List!
whole milk ricotta cheese
herbed or honied goat cheese
extra virgin olive oil
half and half or whole milk
chopped smoked ham or other cooked ham
fresh dill, marjoram, parsley, fennel fronds, chives
lemon and zest of lemon
salt and black pepper
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Asparagus and Ham Frittata with Fresh Herbs
- broiler-proof skillet such as enameled cast iron
Ingredients for Fresh Asparagus Herb And Ham Frittata for A Lite Springtime Meal
- 1 cup whole milk ricotta cheese
- 1/2 cup herbed goat cheese may also use honied goat cheese for a sweeter flavor profile
- 2 tablespoons fresh dill chopped or torn, plus additional for garnish
- 1 tablespoon lemon juice
- Kosher salt
- black pepper
- 10 large eggs lightly beaten
- 2/3 cup half and half may substitute whole milk
- 1 tablespoon extra virgin olive oil
- 1/2 to 3/4 cup smoked ham chopped; may substitute any other cooked ham
- 2 tablespoons butter
- 1 cup asparagus peeled and snapped into 1-inch pieces
- 1/2 cup chives sliced
- 1 tablespoon fresh marjoram chopped or torn
- 1 tablespoon fresh parsley chopped or torn
- 1/2 tablespoon fresh fennel fronds torn
- lemon zest
- Combine the ricotta and goat cheeses along with the fresh dill and lemon juice in a food processor until very smooth. Season with salt and pepper. Scrape into a bowl and set aside.
- Preheat oven broiler. In a large mixing bowl, whisk together eggs, half and half, olive oil, chives, and 1/4 teaspoon each Kosher salt and black pepper.
- Using a 10-inch to 12-inch broiler-proof skillet, melt the butter. Add the ham and the asparagus and cook over medium high heat for 2 to 3 minutes. Move around the skillet to prevent burning. Remove skillet from the heat.
- Pour egg mixture over the ham and asparagus. Use a rubber spatula to 'guide' the ham and asparagus so that the pieces are evenly distributed. Place the skillet back over medium heat and allow to cook, undisturbed, for 5 minutes.
- Using your rubber spatula, tilt the skillet slightly while lifting the edges of the eggs so that uncooked portions of egg flow underneath. Do this all the way around the frittata. Top will still be uncooked.
- Carefully place the skillet 5 t 6 inches from the broiler element. Broil for 1 to 3 minutes until top of frittata is set and eggs begin to turn golden brown.
- Remove the skillet and allow frittata to rest for ten minutes. During the rest, zest a lemon over the entire surface of the frittata. Scatter the marjoram, parsley, and fennel fronds over top. Spoon the cheese mixture over top and finish with zest and herbs. Serve immediately or wait to add cheese mixture if you prefer to serve at room temperature.
I adore Frittata. One of my favourite meals and this sounds delicious.
Have you ever tried making one with Goose Eggs? Out of this world!! xx
Kate, goose eggs? Not yet, but it sounds like I will be now! Thank you so much for dropping by and checking out the Frittata! x – Jenny