Crack eggs into a medium-sized bowl. Add cream, a pinch of salt and a sprinkle of black pepper. Whisk to combine.
Place 10-inch skillet on stovetop set on moderate-high heat. Add butter. When butter has melted, add the green onions, tossing them about in the pan, cooking until soft and fragrant.
Add the ham and cook for about 4 minutes until browned, stirring occasionally. Add the asparagus, season with salt and pepper to taste, then cook for about a minute until the asparagus is slightly softened.
Sprinkle the skillet with half the quantity of cheese, then give the egg mixture a quick whisk before adding. Gently stir the eggs in with the sautéed items in the skillet. Leave the skillet undisturbed for 3 minutes to cook the bottom of the frittata allowing it to set.
While eggs cook on stovetop, place rack to middle position in oven and turn broiler setting to high.
When the eggs have set in the skillet, sprinkle the top of the frittata with the remaining cheese. Transfer to oven and bake until the cheese melts, the top browns and the centre of the frittata no longer shakes when the pan is gently moved.
Using an oven mitt, remove from oven. Serve from skillet or gently slide frittata from skillet to a presentation plate. Enjoy with a simple salad and favourite toasted baked good.
Ham and Asparagus Frittata
Ingredients
For the frittata:
6 eggs, room temperature
¼ cup 18% cream
2 tablespoons butter
2 green onions, peeled and chopped
2 cups cooked ham, diced
1 bunch asparagus, chopped (about 2 cups)
1 cup grated Gruyère cheese
sprinkle kosher salt
sprinkle black pepper
To serve:
tossed green salad
toast or toasted English muffin
Directions
Crack eggs into a medium-sized bowl. Add cream, a pinch of salt and a sprinkle of black pepper. Whisk to combine.
Place 10-inch skillet on stovetop set on moderate-high heat. Add butter. When butter has melted, add the green onions, tossing them about in the pan, cooking until soft and fragrant.
Add the ham and cook for about 4 minutes until browned, stirring occasionally. Add the asparagus, season with salt and pepper to taste, then cook for about a minute until the asparagus is slightly softened.
Sprinkle the skillet with half the quantity of cheese, then give the egg mixture a quick whisk before adding. Gently stir the eggs in with the sautéed items in the skillet. Leave the skillet undisturbed for 3 minutes to cook the bottom of the frittata allowing it to set.
While eggs cook on stovetop, place rack to middle position in oven and turn broiler setting to high.
When the eggs have set in the skillet, sprinkle the top of the frittata with the remaining cheese. Transfer to oven and bake until the cheese melts, the top browns and the centre of the frittata no longer shakes when the pan is gently moved.
Using an oven mitt, remove from oven. Serve from skillet or gently slide frittata from skillet to a presentation plate. Enjoy with a simple salad and favourite toasted baked good.
Ham and Asparagus Frittata
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A favourite for a weekend at the cottage – a light, fluffy frittata made with ham, asparagus, onion and Gruyère…
This HAM AND ASPARAGUS FRITTATA is perfect for breakfast, lunch or dinner!
I started perfecting this idea for an easy weekend egg dish soon after getting the cottage. It all started with me trying to make fancy scrambled eggs. After a quick root through the fridge, I was chopping up a few leftover ingredients, grating a favourite cheese and heating up the skillet. Before I knew it, and with minimal effort, I had this delicious HAM AND ASPARAGUS FRITTATA from stove to table in record time. Wait, it gets better – this egg dish is super tasty and weekend guests are always asking me to make it again. This recipe really works, so I’m happy to oblige.
Because it’s so darn delicious, don’t forget to BOOKMARK this page and PIN the recipe to a favourite breakfast, lunch, dinner or egg board. I know that seems like a lot of pinning, but this recipe needs to be made often and SHARED with friends.
Here’s the deal on this HAM AND ASPARAGUS FRITTATA:
INGREDIENTS
I love the photo for the ingredients needed to make our frittata. It reminds me of our PERFECT OMELETTE or EASY BAKED EGGS. This time, farm fresh eggs and butter meet with a bit of cream and some favourite fillers. Hopefully you’re thinking that’s not a lot of ingredients! My prediction is that you’ll be hooked after your first bite – everyone always is!
HAM & CHEESE
If they were handing out awards for best ingredient combinations, these two would be gunning for top prize. In a perfect world you’d make the frittata using leftovers from our GLAZED OVEN-BAKED HAM. Failing that, buy a juicy chunk of ham at your favourite grocer. In the VIDEO attached this story, I mention that all types of cheese work, like cheddar, blue, goat’s cheese, mozza and so on. But, please do try the recipe using GRUYÈRE. It gets all stringy and melts perfectly, adding a soft texture to the finished dish.
GO GREEN
Asparagus is one of my favourite veggies for a frittata, both for flavour and colour. It’s also easy to prepare in the pan along with the green onions. Simply chop these long, spear-shaped vegetables into round slices. My one little “don’t forget” moment here – do not overcook the asparagus once you add it to the pan. It needs to still be a bit crunchy when you add the eggs. Way more flavour!
SKILLET LOVE
Don’t you just love what I affectionately refer to as one-pan wonders? In this case all you need is your favourite tried and true 10-inch skillet to get this job done. I’ve provided links for my favourite skillets down below if you’re looking to purchase one. In this case, the skillet allows for easy tossing of the ingredients as they sauté but it also provides the ideal shallow circle for the eggs to climb up when they oven-bake.
EGG ON
One of the tricks to making a frittata is getting the bottom golden brown and set before moving the skillet to the oven for the final “heat-from-above” broiler bake. After adding the eggs, move them about in the sautéed ham and veggies. This helps them spread to the bottom of the skillet for an even cook. In case you’re wondering, yes, it’s okay to lift the frittata up with a silicone spatula to check the doneness of the bottom – in fact, it’s suggested. It won’t take long to hone your perfect frittata cooking skill set.
AS IS
Here’s your reality check on serving this HAM AND ASPARAGUS FRITTATA. It sure does look pretty when you gently coax the finished frittata out of the skillet onto an attractive plate or circular platter. Serving it at table kinda fancy like this is so special for a brunch. The other way is to stick the skillet on the counter and tell guests to dig in, reminding them the handle of the skillet is HOT! Serving it this way is great when everyone’s heading outdoors, whether out on the deck for breakfast al fresco or down to the dock for a snappy light lunch before afternoon swimming!
Don’t worry too much about sides for your frittata, a fresh HEALTHY FRESH FRUIT SALAD or a SIMPLE SALAD is all you need. I like toasting SOURDOUGH or English muffins too. It really doesn’t need more than that, so keep it simple.
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the frittata:
6 eggs, room temperature
¼ cup 18% cream
2 tablespoons butter
2 green onions, peeled and chopped
2 cups cooked ham, diced
1 bunch asparagus, chopped (about 2 cups)
1 cup grated Gruyère cheese
sprinkle kosher salt
sprinkle black pepper
To serve:
tossed green salad
toast or toasted English muffin
Directions
Crack eggs into a medium-sized bowl. Add cream, a pinch of salt and a sprinkle of black pepper. Whisk to combine.
Place 10-inch skillet on stovetop set on moderate-high heat. Add butter. When butter has melted, add the green onions, tossing them about in the pan, cooking until soft and fragrant.
Add the ham and cook for about 4 minutes until browned, stirring occasionally. Add the asparagus, season with salt and pepper to taste, then cook for about a minute until the asparagus is slightly softened.
Sprinkle the skillet with half the quantity of cheese, then give the egg mixture a quick whisk before adding. Gently stir the eggs in with the sautéed items in the skillet. Leave the skillet undisturbed for 3 minutes to cook the bottom of the frittata allowing it to set.
While eggs cook on stovetop, place rack to middle position in oven and turn broiler setting to high.
When the eggs have set in the skillet, sprinkle the top of the frittata with the remaining cheese. Transfer to oven and bake until the cheese melts, the top browns and the centre of the frittata no longer shakes when the pan is gently moved.
Using an oven mitt, remove from oven. Serve from skillet or gently slide frittata from skillet to a presentation plate. Enjoy with a simple salad and favourite toasted baked good.
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