Ham and cheese frittata (with asparagus)

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Published: April 5, 2023 from colleen Leave a comment

This Ham and Cheese Frittata is an easy, delicious, and healthy recipe that’s great for any meal of the day. It’s a great way to put an easy meal on the table that the whole family will love. And that with just one pan and 30 minutes!

What is a frittata?

A frittata is an Italian dish made with eggs and dairy as a base and various fillings. Unlike an omelet, a frittata is usually at least partially oven-cooked, with the fillings (cheese, vegetables, and/or meat) mixed in.

An omelet is cooked entirely on the stovetop and the filling is placed in the center of the omelet before it is folded over.

A quiche, on the other hand, is also a baked egg dish, but has a dough crust. So a frittata is similar to a quiche without the crust.

Baked ham and cheese frittata in a skillet garnished with sliced spring onions.

Why you will love this recipe

Use up leftovers: A ham and cheese frittata is a perfect way to use up leftover ham (like this Easter ham).
Fast and easy: It’s super easy to make this delicious frittata. Just whisk everything together and into the oven. And cleaning up is a breeze.
Customizable: A frittata is a very versatile recipe. You can customize it with your favorite fills, and almost everything works. (An example is my delicious Sweet Potato, Salmon, and Spinach Frittata).
Healthy: Packed with protein, veggies, and calcium, this easy ham and cheese frittata is a perfect breakfast, lunch, or dinner. This easy recipe is a great option for someone on a low-carb diet, and it’s naturally gluten-free.
Feeds a crowd: This recipe is an 8 egg frittata and makes 4-8 depending on appetite and side dishes. However, it’s easy to double the recipe. (Just toggle the servings button at the top of the recipe card to change ingredient amounts).

Ham and cheese frittata ingredients

For the full recipe with ingredient amounts, see the recipe card at the end of this post.

All the ingredients for preparing the frittata in glass bowls on a wooden board. — The simple ingredients

eggs: Use large eggs for this recipe.
Greek yogurt: The yogurt helps make the frittata fluffy and creamy. You can get the same results with regular full-fat yogurt, heavy cream, sour cream, or half and half. You can also use milk, but avoid skim milk as the frittata will be watery.
Mozzarella cheese: I like to use mozza because it blends so nicely with the frittata. You can also subscribe to your favorite cheese. They are all good!
Parmesan cheese: Parmesan adds a tart saltiness that I love in a cheese frittata recipe.
Asparagus: I make this easy frittata recipe with asparagus because it’s in season and because asparagus and ham are delicious together.
Ham: Use leftover ham, buy a small ham, or use deli ham.
Green Onions: Instead, use finely chopped yellow onions or shallots if you have them on hand.

How to make a frittata, step by step

Preheat the oven to 350°
In a large bowl, whisk the eggs until the yolks and whites are combined. Stir the yoghurt, mozzarella, Parmesan, salt and pepper into the eggs.

Heat the oil in an ovenproof skillet over medium-high heat. Add the asparagus and sauté until the asparagus is tender and crispy. Add the chopped ham and spring onions.

Pour the egg mixture into the pan and stir the asparagus and ham to evenly coat.
Bake in the center of the preheated oven for 15-20 minutes or until the top is golden brown and the edges are peeling away from the pan.
Serve warm or cold

Helpful tips

Prepare everything before starting the recipe: grating cheese, slicing vegetables and whisking eggs.
Don’t over-beat: A good frittata should puff up in the oven and will deflate when removed from the oven. That’s fine, but you don’t want it to be completely flat. Whisk the eggs until the whites and yolks are just combined.
Use the right pan: A cast-iron skillet, heavy-duty ovenproof skillet, or casserole dish will do. This recipe uses a 10 inch skillet. Using a larger or smaller pan will make your frittata thinner or thicker.
Do Not Overcook: For best results, check the frittata five minutes before the end of the cooking time. If you shake the pan a little, there should still be a slight wobble in the middle.

variations

Vegetables: Instead of asparagus, try spinach, broccoli, peppers, or even potatoes. Mushrooms are also a delicious addition. .
Cheese: Use cheddar cheese, pepper jack cheese, gruyere cheese, or a combination of these.
Protein: Substitute cooked sausage, cooked bacon, or Canadian bacon for the ham.

storage

Refrigerator: Store leftover frittata in an airtight container in the refrigerator for 3-4 days.

Freezer: Allow the frittata to cool to room temperature before slicing into portions. Freeze the pieces on a tray until firm, then pack in a freezer bag or container. Store in the freezer for up to 3 months. Thaw the frozen frittata in the refrigerator overnight.

Warm up: Use the microwave or low oven to reheat.

Frittata in a pan, cut into wedges, removing one slice. — Golden frittata perfection

Often asked

Why is my frittata soggy?

The most common reason for a wet frittata is not pre-cooking the vegetables, especially vegetables with high water content like mushrooms, tomatoes, and zucchini, which release water during cooking. Always pre-cook vegetables.

Why isn’t my frittata getting fluffy?

If you beat the eggs too hard and don’t add milk or cream, you’ll end up with a dense, flat frittata.

did you make this recipe Please leave a Rating in the comments below and let us know how it went. Did you make any changes? We would appreciate if you share and Your feedback is important! Thanks for visiting the Food Blog!

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