Frittata Recipe Ham Asparagus
Frittata Recipe Ham Asparagus
Fluffy frittata stuffed with asparagus, ham and parmesan cheese. This is a breakfast dream – so easy and delicious!
I love breakfast recipes with eggs, veggies and meat because they are packed with all kinds of nutrients! If you like it, try our Baked Denver Omelette, Healthy Egg Muffins or Sweet Potato Breakfast.
What is a frittata?
Have you ever had a frittata? They’re one of our favorite breakfast recipes because they’re delicious, easy, and easy to customize!
What are frittatas, quiches and fried eggs? While all three dishes use similar ingredients, the combination of ingredients and the way they are cooked are different.
- Omelet: Cook in a stove top pan only. Fold the filling into the center of the omelet. An omelet is much thinner than an omelet.
- Quiche: Eggs and filling are mixed together and placed in a pie crust. Then bake completely in the oven.
- Frittata: Eggs and filling are mixed together in a cast iron skillet.It starts on the stove top and then finishes cooking in the oven
How to Make Frittata
Start by preheating the broiler on high heat.
Egg. In a medium bowl, whisk together eggs, black pepper, and salt. Add the Parmesan cheese and stir to combine.
plugin. Melt butter in a 12-inch nonstick skillet over medium heat. Add asparagus and cook, stirring frequently, until tender. Place the ham in the skillet and cook for 2-3 minutes, until heated through.
roof. Pour the eggs into the frying pan and stir gently with a rubber spatula. Cook for 4-5 minutes, until the eggs are set on the bottom and starting to set on the top. Sprinkle parsley over eggs.
oven. Move the pan to the oven and bake for 3-4 minutes, until the top is light brown and fluffy and the eggs are cooked through. Cut the frittata into 6 wedges and serve immediately.
Recipe Tips
- Great way to use up leftover veggies in the fridge
- Be sure to use full cream
- Precook any mix
- Don’t over bake
- Accurately determine the custard ratio of the custard filling
Oven Orientation Only:
The best way to make this dish is to start with a cast iron skillet and transfer it to the oven. If you don’t have a cast iron skillet, or an oven safe frying pan, There is a way to make this dish in the oven only.
To maintain the signature round shape, use a large 12-inch pie pan (you can also use a square pan if you have one). Be sure to precook all the mixture before mixing them with the egg mixture. Pour into the pan. Bake at 350°F until set. You won’t have the delicious crispy crust that a cast iron skillet provides, but it’s still a delicious dish.
change it
Any additions need to be scrambled before being added to the egg mixture. Especially foods with a high water content, such as tomatoes, mushrooms, potatoes, and onions. If you don’t precook, the liquid in the product will make your custard too watery and it may not set properly. Precook your meat for the same reason.
- sausage, bacon, ham or chicken
- Leeks and Onions
- boiled potatoes
- spinach
- different cheeses
- mushroom
- tomato
- broccoli
- Spices like basil, rosemary, paprika, garlic…
- diced green pepper
How to Store + Advance + Side Ideas
one step ahead: You can bake the frittata ahead of time and store it in the fridge or freezer. However, freshly baked frittatas are always the best. I recommend preparing all mixins in advance. Keep them in the refrigerator until you’re ready to make frittatas.
Baked frittatas can be stored in the refrigerator for 4-5 days or 2-3 months in the refrigerator.
how to freeze: Baked frittata can be frozen. Once cooled, wrap in plastic wrap and then foil again. You can wrap it whole or cut it into small pieces before wrapping the individual parts. Tag and freeze.
reheat: Thaw overnight, if applicable. Preheat the oven to 350°F and place the frittata on a baking sheet or baking sheet. Cover it with foil to keep it from drying out. Heat for about 20 minutes or until hot throughout.
If you are in a hurry, you can use the microwave. Wrap the frittata with a damp paper towel and heat for 30 seconds, or until hot.
Serve your frittata:
For more breakfast recipes, check out:
main course
American food
Prep time 5 minutes
Cook Time 20 minutes
Total time 25 minutes
Serving Size 6
Calories 145 kcal
by Lil’ Luna
- 6 large eggs
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 ounce grated Parmesan cheese
- 1 tablespoon butter
- 3/4 cup fresh asparagus chopped
- 3/4 cup chopped ham
- 1 tablespoon fresh parsley chopped
-
Preheat the broiler over high heat.
-
In a medium bowl, whisk together eggs, black pepper, and salt. Add the Parmesan cheese and stir to combine.
-
Melt butter in a 12-inch nonstick skillet over medium heat. Add asparagus and cook, stirring frequently, until tender. Place the ham in the skillet and cook for 2-3 minutes, until heated through.
-
Pour the eggs into the frying pan and stir gently with a rubber spatula. Cook for 4-5 minutes, until the eggs are set on the bottom and starting to set on the top. Sprinkle parsley over eggs.
-
Move the pan to the oven and bake for 3-4 minutes, until the top is light brown and fluffy and the eggs are cooked through. Cut the frittata into 6 wedges and serve immediately.