Ham and Cheese Frittata with Asparagus
User Reviews
5
Ham and Cheese Frittata with Asparagus
Description
Ham and Cheese Frittata with Asparagus features a mixture of eggs and Greek yogurt blended with mozzarella and Parmesan cheeses. The filling includes sautéed asparagus slices, cooked ham cubes, and sliced green onions, providing a balanced combination of flavors and textures. The dish is cooked initially by sautéing the vegetables and ham in olive oil, followed by baking the whole mixture in an oven-safe skillet until the frittata firms up and develops a golden edge.
The baked frittata has a tender center enriched by the mixture of cheeses and yogurt, while the asparagus delivers a subtle crispness, contrasting with the salty ham. This recipe yields a versatile savory dish that can be served warm or cold, appropriate for various occasions or meals.
To ensure the best texture, avoid over-whisking the eggs—just mix until yolks and whites are combined. Using a heavy, oven-safe pan around 10 inches in diameter helps achieve the right thickness. Check the frittata near the end of baking for a slight jiggle in the center to avoid overcooking. Leftovers store well refrigerated for a few days and freeze successfully if cooled and wrapped properly.
Ingredients
- 8 egg 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 trimmed and sliced in half, spears
- 2 green onion thinly sliced
- 1.5 cups ham cubed, cooked
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
Notes
- Prepare all ingredients in advance, including grating cheeses, slicing vegetables, and whisking eggs, to streamline the cooking process.
- Whisk eggs only until yolks and whites combine for optimal frittata texture and puffiness.
- Use a 10-inch cast iron or oven-safe skillet for proper thickness; adjust pan size carefully if using another pan.
- Check for doneness five minutes before baking time ends; a slight jiggle in the center indicates ideal cooking.
- Store leftovers in an airtight container in the fridge up to 3-4 days or freeze sliced portions for up to 3 months, thawing overnight before reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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