This easy recipe for a cheesy asparagus and ham frittata bakes up in the oven for maximum flavor with minimum work. A perfect brunch or light supper!
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Why we love this recipe
There is just something so comforting about any dish that stars eggs…from a soft cheesy omelet to good old scrambled eggs…eggs are always there for you.
Which is one of the reasons is why I love a good frittata – that and the fact that it they are so dang easy to make. Frittatas are usually made on the stovetop, but they can also be made in the oven and that is what I like to do — they are amazingly easy that way.
What is a frittata?
A frittata is an Italian egg dish kind of like an open-faced omelet or a crustless quiche. Frittatas combine whisked eggs with cheeses, vegetables and sometimes meats, and are usually cooked in a skillet on the stovetop to start the eggs cooking and then and finished in the oven to get a golden brown top going.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
Start with the veggies! Blanch a handful of asparagus in boiling water for a minute or two – just until they are nice and bright green.
Blanch a handful of asparagus in boiling water for a minute or two – just until they are nice and bright green.
Chop up some ham (and if you are clean out of ham, a handful of cooked bacon will work just fine. Actually, if you are out of anything at all a handful of bacon will do just fine). This is a basic truth in life. Mix up some eggs in a mixing bowl and toss in the diced ham and the cheese. Pour the egg mixture into a round oven-safe dish. I use a 9 inch cake pan for this – it works perfectly.
Now take your bright green asparagus and arrange them in a pretty design, and pop the whole shebang in the oven for about 30 minutes. Make a nice green salad in the meantime.
By the time you are finished making the salad and setting the table, your frittata will be brown and hot and wonderful. Slice it up the same way you would slice a pie and you are all ready for the perfect comfort food meal!
Recipe FAQs
You can! Cooked baby spinach, chopped peppers, sauteed onions and cooked broccoli florets are all great choices.
Again yes! Grated Parmesan cheese, shredded Monterey Jack and crumbled feta are just a few ideas – use your favorite. A cheese frittata of any kind is the best!
You can make it earlier in the day if you are okay with a room temperature frittata (I am!).
Pop your question in the Comments section under the recipe card and I will answer pronto!
What to serve with this recipe
We love some extra veggies on the side of our frittata, and we wouldn’t say no to a biscuit. And let’s get fancy with dessert with some easy chocolate mousse!
Other XYZ recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Asparagus and Ham Oven Frittata
This easy recipe for a cheesy asparagus and ham frittata bakes up in the oven for maximum flavor with minimum work. A perfect brunch or light supper!
- Prep Time: 4 minutes
- Cook Time: 40 minutes
- Total Time: 44 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 8 eggs
- 3/4 cup milk
- 2 cups grated cheddar cheese
- 2/3 cup chopped ham
- 14 asparagus spears, trimmed and blanched in boiling water for 2 minutes
Instructions
- Preheat oven to 400.
- Whisk eggs and milk until well combined, and stir in cheese and ham.
- Pour into a greased 9 inch round pan. Arrange asparagus on top like the spokes of a wheel.
- Bake for 30-40 minutes until golden. Cool for 5 minutes and cut into wedges.
Tiffany Spurlock says
I made this just now and it was delicious. Looks just like the photo. My husband doesn’t care for sundried tomatoes so I left them out. I added a little salt and pepper and garlic. Made it in iron skillet because we are at our lakehouse. Light and fluffy just like a frittata should be! Wonderful dish!
Kate says
I bet it looked even prettier in the skillet – what a great idea! Have a fun holiday weekend. :)
Rebel says
What makes it a frittata rather than any other baked egg-and-cheese dish?
I’ll see . I’m baking it in my cast iron skillet just because that’s how I’m used to doing frittatas!
Kate says
You know, I’m actually not sure. But oven fritatta SOUNDS good, and it tastes pretty great as well. Hope you like it! :)
Anne Lane says
So funny! I just made this two nights ago, right up to the asparagus laid out in radial fashion on the top. Except mine had onions and diced sweet potato in it along with the ham and eggs. A bit of tarragon and nutmeg. Too funny. Fed The New York husband leftovers yesterday morning.
Kate says
oooh, your version sounds FAB. That’s the great thing about frittatas, you can toss lots of different things in them and they always come out great!
Posti4 says
It was not as pretty as yours however it was very tasty and I would make again.
Nutmeg Nanny says
Mmmmm asparagus :)
Posti4 says
This is dinner at my house tonight! Thanks for posting and your dad is adorable!
Laura Keller says
That is one gorgeous frittata! And it sounds absolutely delicious too!
Indie.Tea says
The frittata is gorgeous – love the way you arranged the asparagus.
Vicki says
What a great dad! This looks fantastic. I love the idea of baking a frittata.
Kris @ everywhereorange.com says
beautiful pic, I made mini fritattas this morning!!!
Jennifurla says
Oh yum and pops is adorable
Heather says
yum yum yum, i LOVE IT. i can't wait to make this for my hubby!
PoetessWug says
Just wanted to say that I believe that basic truth in life about bacon!!…The frittata doesn't look bad either! ^_^
Joanne says
I know what you mean about eggs. It's almost like you're eating breakfast in bed even if it's 10:30 at night and you're sitting at the kitchen table after a long day at work. I love the sound of this fritatta…I can't wait till we get some local asparagus here so I can try it! And I LOVE your cheese challenge. Comte…never heard of it but NEED to try it!