Ham and Cheese Frittata (with Asparagus)

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Published: Apr 5, 2023 by Colleen Leave a Comment

This ham and cheese frittata is an easy, delicious, and healthy recipe that works for any meal of the day. It’s a great way to get an easy meal on the table that the whole family will love. And with just one pan and thirty minutes!

Baked ham and cheese frittata in a skillet.

What’s is a frittata?

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

An omlet is cooked entirely on the stove top and the filling is added to the center of the omelet before folding it over.

A quiche, on the other hand, is also a baked egg dish but has a pastry crust. So a frittata is similar to a crustless quiche.

Baked ham and cheese frittata in a skillet, garnished with green onion slices.

Why you’ll love this recipe

Use up leftovers: A ham and cheese frittata is a perfect way to use up leftover ham (like that Easter ham.)
Quick and easy: It’s super easy to make this delicious frittata. Just whisk everything together and pop it in the oven. And clean up is a breeze.
Customizable: A frittata is a very versatile recipe. You can customize it with your favorite fillings, and just about everything works. (One example is my delicious sweet potato, salmon, and spinach frittata).
Healthy: With plenty of protein, veggies, and calcium, this easy ham and cheese frittata is a perfect breakfast, lunch, or dinner. This easy recipe is a great option if anyone is on a low carb diet, and it’s naturally gluten-free.
Feeds a crowd: This recipe is an 8 egg frittata, and serves 4-8, depending on appetities and side dishes.. However, it’s easy to double the recipe. (Just toggle the “servings” button on the top of the recipe card to change the ingredient quantities).

Ham & Cheese Frittata Ingredients

The full recipe with ingredient quantities is in the recipe card at the bottom of this post.

All of the ingredients for making the frittata in glass dishes on a wooden board. — The simple ingredients

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

How to make a frittata, step by step

Pre-heat oven to 350°
In a large bowl, whisk the eggs just until the yolks and egg whites are combined. Stir the yogurt, mozzarella cheese, parmesan cheese, salt, and pepper into the eggs.

Over medium heat, heat the oil in an oven-safe skillet. Add the asparagus and saute until the asparagus is tender-crisp. Add the chopped ham and green onions.

Pour the egg mixture into the skillet, stirring the asparagus and ham to arrange evenly.
Bake in center of preheated oven 15-20 minutes, or until the top is golden brown and the edges are pulling away from the pan.
Serve warm or cold

Helpful Tips

Do all the prep before beginning the recipe: grate the cheeses, slice the vegetables and whisk eggs.
Don’t over whisk: A good frittata should puff up in the oven and will deflate when taken out of the oven. This is 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, a heavy oven proof pan or baking dish will work. This recipe uses a 10 inch pan. If you use a larger or smaller pan, your frittata will be thinner of thicker.
Don’t overbake: For best results, check the frittata five minutes before the cooking time is over. If you give the pan a little shake, there should still be a slight jiggle in the center.

Variations

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

Storage

Fridge: store leftover frittata in an airtight container in the fridge for 3-4 days.

Freezer: Allow the frittata to cool to room temperature before slicing into portions. Freeze the peices 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 fridge over night.

Reheat: Use the microwave or a low oven to reheat.

Frittata in a skillet, cut into wedges with one slice removed. — Golden frittata perfection

Frequently Asked

Why is my frittata soggy?

The most common reason for a soggy frittata is not precooking the vegetables, especially ones with a high water content like mushrooms, tomatoes, and zucchini, which release water during cooking. Always precook vegetables.

Why isn’t my frittata fluffy?

Over beating the eggs, and not adding milk or cream will result in a dense, flat fritatta.

Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!

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