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Asparagus and ham frittata is a light and healthy meal for any time of day. It’s both elegant and rustic, easy to tweak to your tastes, and can be made in under 20 minutes once it’s prepped. It’s sure to be a huge favorite with your family, as it is with mine!
If you love easy brunch recipes, don’t miss these recipes for baked eggs in a skillet and avocado toast with jammy egg.
Quick Look: Asparagus and Ham Frittata Recipe
- ⏲️ Prep Time: 10 minutes
- ⏲️ Cook Time: 20 minutes
- ⏲️ Total Time: 40 minutes (including 10 minutes of resting time)
- 👨👩👧👦 Servings: 6 servings
- 🌽 Cuisine & Heritage: American
- 🍽️ Calories: 350 calories per serving (more nutritional info in recipe card)
- 🥦 Dietary Info: Gluten Free; can be made Dairy Free and Vegetarian
- 🟢 Difficulty: Easy
- 🔥 Cooking Method: Stovetop & Broiler
- 🌶️ Flavor Profile: creamy egg mixture with cheese, fresh herbs, and bright lemon zest.
- 🔑 Top Tip: Use a broiler-safe skillet, such as cast iron, as you don’t want any plastic parts to melt under the broiler.
- 🍷 Drink Pairings: Serve it with refreshing mimosas or Prosecco for a bright brunch feel, a crisp Sauvignon Blanc, or a classic fresh-squeezed orange juice or cold brew coffee.
- ❄️ Storage: Store in an airtight container in the fridge for 3-4 days; reheat gently in a skillet or in the microwave. Frittata can freeze for up to 3-4 months, then defrost before reheating.
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Why You’ll Love This Recipe
- Elegant, Light Springtime Meal: Whether for weeknight dinners, holidays, or brunch recipes, this fresh asparagus and ham frittata should be on regular rotation! It’s perfect for any time of day and is in a class by itself; it’s absolutely elegant and is rustic.
- Easy to Tweak to Your Tastes: It’s forgiving in the sense that any vegetable specified may be swapped for a different vegetable. If you enjoy herbs, feel like you may go to town adding them to this gorgeous egg recipe.
- Super Quick to Make: Once prepped, start to finish for this one takes all of 15 to 20 minutes!
“I adore Frittata. One of my favourite meals and this sounds delicious.”
Table of Contents
Ingredients
Curious what ingredients you need for this easy breakfast or brunch recipe? Grab these key ingredients, and you’ll be ready to start cooking!
- Cheese: I like to use a mixture of whole milk ricotta cheese and herbed or honied goat cheese to top the frittata. If you are wishy-washy on the cheese, know that leaving it off is kind of like leaving the milk off your cereal. Substitute with cottage cheese (1 cup) and Boursin cheese (½ cup).
- Eggs: 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 2½ eggs per serving.
- Ham: This recipe is the perfect way to use up leftover chopped smoked ham or other cooked ham. Cut up a ham steak if you don’t have leftover ham on hand.
- Fresh Herbs: I like to use a mixture of fresh dill, marjoram, parsley, fennel fronds, and chives, but you can change this up according to your tastes.
- Fresh Asparagus: The great flavor and texture from the sautéed fresh asparagus brings a wonderful spring touch to this recipe.
- Lemon: I also 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.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- 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.
- Want to try a different meat? Check out my smoked salmon brunch frittata for another tasty variation.
How to Make Asparagus and Ham Frittata
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Make the Cheese Mixture
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.
2
Whisk the Egg Mixture
In a large mixing bowl, whisk together eggs, half and half, olive oil, chives, Kosher salt, and black pepper.
3
Sauté the Ham & Asparagus
Melt the butter in a 10-inch to 12-inch broiler-proof skillet. Add the ham and the asparagus and cook over medium high heat for 2-3 minutes, stirring occasionally to prevent burning. Remove skillet from the heat.
4
Cook the Frittata on the Stovetop
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.
5
Finish Under the Broiler
Carefully place the skillet 5-6 inches from the broiler element. Broil for 1-3 minutes, or until top of frittata is set and eggs begin to brown. Remove the skillet and allow the frittata to rest for ten minutes.
6
Garnish & Serve
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.
Recipe FAQs
The best way to make an asparagus and ham frittata is to sauté the fresh asparagus and ham in a broiler-safe skillet, then whisk eggs with the dairy and seasonings. Pour the mixture over the vegetables, cook gently on the stovetop, and finish it in the oven until the eggs are set and golden.
Yes, you can prep the elements of the asparagus and ham frittata the day before and store them covered in the refrigerator. You can either cook it fresh in the morning, or cook it in advance and reheat individual slices for an easy breakfast or brunch.
Great accompaniments for asparagus and ham frittata include a crisp green salad, fresh fruit, crusty bread, muffins, or toast, and brunch beverages like sparkling mimosas, cold brew coffee, or fresh-squeezed juice.
An asparagus and ham frittata will keep well in the refrigerator for up to 3-4 days when stored in an airtight container, making it ideal for meal prep and quick meals throughout the week.
Serving Suggestions
This fresh asparagus 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.
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 or Strawberry Cream Scones. For brunch, lunch, or dinner, a salad with a bright vinaigrette is a guiltless and filling side. Consider 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.
Expert Tips
- You must have a broil-proof skillet because this asparagus frittata finishes under the broiler. 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!
- Sauté the asparagus and ham first to cook off excess moisture. This prevents a watery frittata and ensures a great flavor.
- Avoid overcooking to prevent a dry or rubbery frittata. Cook over medium heat on the stovetop until it’s browned underneath, then finish in the oven until the top is browned.
- Wait to top the frittata with the cheese mixture if you prefer to serve at room temperature.
Other Breakfast Recipes to Try
Bread & Pizza Dough
Easy Homemade Buttermilk Bread
Cupcakes & Muffins
Apple Cranberry & Cheddar Muffins
Soups & Salads
Fresh Peach and Tomato Caprese Salad with Burrata
Sauces, Condiments, & Dressings
Copycat Zoe’s Greek Salad Dressing
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Asparagus and Ham Frittata with Fresh Herbs
Ingredients
For the Cheese Topping
- 1 cup whole milk ricotta cheese
- ½ cup herbed goat cheese, or honied goat cheese for a sweeter flavor profile
- 2 tablespoons fresh dill, chopped or torn, plus additional for garnish
- 1 tablespoon lemon juice
- ½ teaspoon Kosher salt, divided
- ½ teaspoon black pepper, divided
For the Frittata
- 10 large eggs, lightly beaten
- ⅔ cup half and half, or whole milk
- 1 tablespoon extra virgin olive oil
- ½ to ¾ cup smoked ham, chopped
- 2 tablespoons butter
- 1 cup asparagus, peeled and snapped into 1-inch pieces
- ½ cup chives, sliced
- 1 tablespoon fresh marjoram, chopped or torn
- 1 tablespoon fresh parsley, chopped or torn
- ½ tablespoon fresh fennel fronds, torn
- lemon zest, from 1 lemon
Instructions
Making the Cheese Topping
- 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.
Cooking the Frittata
- Preheat oven broiler. In a large mixing bowl, whisk together eggs, half and half, olive oil, chives, and ¼ 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.
Garnishing & Serving
- 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.
Notes
- You must have a broil-proof skillet because this asparagus frittata finishes under the broiler. 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!
- Sauté the asparagus and ham first to cook off excess moisture. This prevents a watery frittata and ensures a great flavor.
- Avoid overcooking to prevent a dry or rubbery frittata. Cook over medium heat on the stovetop until it’s browned underneath, then finish in the oven until the top is browned.
- Wait to top the frittata with the cheese mixture if you prefer to serve at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
#BloggersPitStop
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