Ham and Cheese Frittata with Asparagus
User Reviews
5.0
165 reviews
Excellent
Ham and Cheese Frittata with Asparagus
Report
Ham and Cheese Frittata with Asparagus is a super easy, delicious, and versatile dish that's great for breakfast, brunch, lunch or dinner and perfect for using leftovers.
Share:
Ingredients
- 8 eggs large
- ¼ cup Greek yogurt
- 1 ½ cup mozzarella cheese grated
- ½ cup Parmesan Cheese grated
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 lb asparagus spears trimmed and sliced in half
- 2 green onions, thinly sliced
- 1.5 cups cooked ham cubed
Instructions
- Pre-heat oven to 350°
- In a large bowl, whisk the eggs just until the yolks and whites are combined. Stir in 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 ham and green onions.
- Pour egg mixture into the skillet, stirring the asparagus and ham to arrange evenly.
- Bake in center of oven 15-20 minutes, or until the top is golden brown and the edges are pulling away from the pan.
- Serve warm or cold
Equipments used:
Notes
- 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.
- Do all the prep before beginning the recipe: grate the cheeses, slice the vegetables and whisk eggs.
- 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.
- 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.
- 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.
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.
- 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.
- 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.
Nutrition Information
Show Details
Serving
1g
Calories
426kcal
(21%)
Carbohydrates
7g
(2%)
Protein
37g
(74%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.03g
Cholesterol
401mg
(134%)
Sodium
1376mg
(57%)
Potassium
532mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1715IU
(34%)
Vitamin C
16mg
(18%)
Calcium
454mg
(45%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 426kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 37g | 74% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 401mg | 134% |
| Sodium | 1376mg | 57% |
| Potassium | 532mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1715IU | 34% |
| Vitamin C | 16mg | 18% |
| Calcium | 454mg | 45% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
165 reviews
Excellent
Other Recipes
You'll Also Love
