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Asparagus, Ham, and Potato Frittata

 Creamy eggs, tender asparagus, ham, potatoes and cheese make a hearty breakfast dish that comes together in less than 30 minutes.

This ham, asparagus, and potato frittata might sound fancy, but really I just had some odds and ends in my fridge that needed used up! And that, my friends, is the beauty of the frittata. You can have a few odds and ends and actually come up with something delicious that will feed your whole family.  Ham, Asparagus, and Potato Frittata in a cast iron skillet.


Sidenote: We’ll call this a breakfast dish, because technically it is. But I have never in my life made a frittata for breakfast. Frittatas are my last minute whoops I forgot to go grocery shopping and I need something on the table for dinner now dish. 

Tips for making the best frittatas

Potatoes, Ham, and Asparagus are cooked in a cast iron skillet before adding the eggs.

To make a traditional baked frittata you will need an oven safe skillet. A frittata is simply an oven baked omelette, but usually the fillings are cooked partially or completely before the eggs are added.  I always use my cast iron skillet for frittatas because one dish meal? Who doesn’t love that? 

If you don’t have a cast iron skillet I totally recommend investing in one. They are available for under $40 on Amazon and will last you your entire lifetime. Next the eggs are added to the vegetables before going into the oven.

However, if you don’t have an oven safe skillet you can work around this by cooking your ingredients in a skillet and then transferring them to an 9 x 9 oven safe pan to bake with the eggs.  Or even bake it as mini frittatas in a muffin tin! There are so many options when it comes to frittatas.

Ham, Asparagus, and Potato Frittata on a plate next to buttered toast and juice.

You can use fresh or frozen asparagus in this frittata. Check here for tips on buying and preparing fresh asparagus. If you are using frozen asparagus, simply thaw it out, chop it up, and add it at the same time you would add the fresh asparagus in the recipe. 

Ham, Asparagus, and Potato Frittata in a cast iron skillet.

Asparagus, Ham, and Potato Frittata

Yield: 4 -6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This Asparagus, Ham, and Potato Frittata is quick and easy dish, perfect for any time of day. 

Ingredients

  • 2 Tablespoons olive oil
  • 1 potato, thinly sliced
  • 2 cups chopped asparagus
  • 1/2 cup chopped deli ham
  • 1 cup shredded colby jack cheese
  • 1/3 cup milk
  • 6 large eggs
  • Salt and pepper

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a cast iron, or oven proof skillet, heat the olive oil over medium heat. Add the potatoes and fry them in the hot oil until they begin to brown on one side. Flip them over and add the asparagus and continue cooking another 5 minutes. Add the ham and generously season with salt and pepper.
  3. In a mixing bowl beat together the eggs and milk.
  4. Sprinkle the colby jack over the vegetable mixture. Pour in your eggs, making sure that they are evenly distributed throughout the pan.
  5. Bake on the middle rack of the oven for 20-25 minutes.
Nutrition Information:
Yield: 4 Serving Size: 4 -6
Amount Per Serving: Calories: 267

Did you make this recipe?

Please leave a review or a photo! I'd love to hear your feedback!

Pin it for later! Creamy eggs, tender asparagus, ham, potatoes and cheese make a hearty breakfast dish that comes together in less than 30 minutes. #frittatarecipe #asparagus #breakfast #accidentalhappybaker

Breakfast for dinner? You bet! Here are a few more recipes that can do double duty. 

Spicy and smoky chipotles bring the flavor in this veggie loaded Southwestern Chipotle Quiche. Full of roasted corn, black beans, green onions, cheddar and a hashbrown potato crust. Recipe on www.accidentalhappybaker.com @AHBamy

Spicy and smoky chipotles bring the flavor in this veggie loaded Southwestern Chipotle Quiche. Full of roasted corn, black beans, green onions, cheddar and a hashbrown potato crust.

These Holey Huevos are a Mexican version of eggs in a basket. Crispy corn tortilla surrounds a fried egg that’s topped with cilantro and salsa.

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Terri Boggess

Sunday 14th of April 2019

Hi Amy! By the look of your posts I am super slow to try a recipe on your blog. I basically don't like to cook so haven't tried any of your recipes until today. I have been enjoyed reading your blog and drooling over your photos. The photography of your food is amazing. You are so talented. As I said, I tried your Frittata is delicious. Your directions were perfect. I added onion because we like onion in everything. We loved the asparagus in it. They were cooked to perfection. The lovely thing about a frittata is you can add or substitute what ever you want. We decided to substitute the potatoes with mushrooms and maybe add tomato. Now I'm ready to try another recipe of yours. Thanks for starting this Blog. Amy, I have been on the dark side since 1972 when I got married ;-). Cast iron skillet and dutch oven have always been my favorite cookware. Cleaning is not difficult. Scrub with very little soap, rinse well, dry on the range top and season with oil rubbed on with paper towel. I read somewhere that when you cook with iron, it infuses iron into you food. Don't know if there is truth to that but I chose to believe it. Food cooks so beautifully in cast iron

Amy D

Monday 29th of April 2019

Terri,

I am so glad that you enjoyed the recipe. I agree mushrooms would be a great addition to this frittata. Unfortunately I've developed an allergy to mushrooms as an adult, which really stinks because they were one of my favorite things. But because of that, you won't find any mushrooms in any of my recipes. :(

plasterers bristol

Tuesday 18th of August 2015

This sounds lovely. Going to give this a go. thanks for sharing this recipe.

Simon

Kathie

Tuesday 31st of March 2015

Missed this when you first published it. I don't know that I have ever had a frittata but this looks really good! I also am not a morning person unless morning doesn't start until 10.

Amy

Wednesday 1st of April 2015

You are missing out, Kathie! Frittatas are so easy and yummy. I used to be not be a cast iron cookware person. Didn't want to mess with them. Frittatas and Yorkshire pudding were the dishes that won me over to the dark side and now I am a total convert.

KC

Friday 20th of March 2015

I have just recently started doing asparagus, I feel it is a hard one to get cooked just right. Is it really soggy in this recipe?

Amy

Friday 20th of March 2015

Well now, I guess that depends on your definition of soggy. It's not crisp asparagus by the time it's cooked, but it's not floppy, slimy, stuff either. If you like a crisper asparagus, you can always lessen the time that it cooks before the eggs are added and it goes in the oven.

Evi

Thursday 19th of March 2015

This looks fantastic! Pinned it :)

Amy

Friday 20th of March 2015

Thanks so much Evi. I'm glad that you stopped by and hope that you enjoy it.

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