This frittata is fluffy, savory, and packed with asparagus, ham, and parmesan, a cozy breakfast that feels special without extra effort. It comes together with simple steps, and you can swap in your favorite veggies or cheeses.
This 4-ingredient recipe starts on the stove and finishes under the broiler for a golden top. Slice this crustless quiche into wedges, and breakfast is served. Leftovers reheat beautifully for quick meals later in the week.
If you love easy egg breakfasts, try these favorites next: Baked Denver Omelet, Healthy Egg Muffins, or Sweet Potato Breakfast.
Why we think you’ll love it:
- Four Ingredients. Using simple budget friendly ingredients makes this easy to make.
- Filling. With family-friendly flavors this is a healthy breakfast recipe that kids and adults enjoy.
- Flexible. Swap in your favorite cheeses or cooked veggies in this easy frittata recipe.
Frittata Ingredients
- Eggs (6 large) – Eggs provide the custardy base, setting light and fluffy so the frittata slices cleanly. Room temperature eggs will whisk together easier than cold eggs.
- Black pepper (½ teaspoon) – Pepper adds gentle heat and balances the richness of the eggs and cheese.
- Salt (½ teaspoon) – Salt seasons the custard so every bite tastes bright and well rounded.
- Parmesan cheese, grated (1 ounce) – Parmesan brings salty, nutty flavor and helps the top brown nicely.
- Butter (1 tablespoon) – Butter sautés the veggies, adds richness, and prevents sticking. We used unsalted butter, but salted also works.
- Fresh asparagus, chopped (¾ cup) – Asparagus adds tender bite and a fresh, green flavor that pairs perfectly with eggs.
- Ham, chopped (¾ cup) – Ham adds savory protein and a little smokiness, making the frittata hearty.
- Fresh parsley, chopped (1 tablespoon) – Parsley adds a bright finish and a pop of color at the end.
How to Make a Frittata
PREP. Start by preheating the broiler on high.
EGGS. In a medium bowl, whisk together the eggs, black pepper, and salt until well blended. Add the parmesan cheese and stir to combine.
ADD-INS. Melt the butter in a 12 inch non-stick skillet over medium heat. Add the asparagus and cook, stirring frequently, until tender. Add the ham to the skillet and cook 2-3 minutes, until warmed through.
STOVE-TOP. Pour the egg mixture into the skillet on the stovetop and stir gently with a rubber spatula. Cook 4-5 minutes, until the eggs have set on the bottom and are starting to set on the top. Sprinkle the parsley over the top of the eggs.
OVEN. Move the skillet to the oven and broil for 3-4 minutes, until the top is lightly browned and fluffy, and the eggs are cooked through. Cut the frittata into 6 wedges and serve immediately.
Kristyn’s Recipe Tips
- Whisk eggs until well blended but not foamy; too much air can make the texture spongy.
- This dish is a great way to use up leftover vegetables like asparagus, bell peppers, and broccoli florets.
- The ham can easily be replaced with cooked sausage or bacon.
- Do not overbake or the eggs will become rubbery.
Frittata Recipe
Ingredients
- 6 large eggs
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 ounce parmesan cheese, grated
- 1 tablespoon butter
- ¾ cup fresh asparagus, chopped
- ¾ cup ham, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the broiler on high.
- In a medium bowl, whisk together the eggs, black pepper, and salt until well blended. Add the parmesan cheese and stir to combine.
- Melt the butter in a 12 inch non-stick skillet over medium heat. Add the asparagus and cook, stirring frequently, until tender. Add the ham to the skillet and cook 2-3 minutes, until warmed through.
- Pour the eggs into the skillet and stir gently with a rubber spatula. Cook 4-5 minutes, until the eggs have set on the bottom and are starting to set on the top. Sprinkle the parsley over the top of the eggs.
- Move the skillet to the oven and broil 3-4 minutes, until the top is lightly browned and fluffy, and the eggs are cooked through. Cut the frittata into 6 wedges and serve immediately.
Notes
- Whisk eggs until well blended but not foamy; too much air can make the texture spongy.
- This dish is a great way to use up leftover veggies like asparagus, bell peppers, and broccoli florets.
- The ham can easily be replaced with cooked sausage or bacon.
- Do not overbake or the eggs will become rubbery.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Refrigerate the whisked eggs in a covered container up to 24 hours. Cook the asparagus first, cool it, and refrigerate it separately up to 2 days.
Combine eggs, asparagus, and other mix-ins right before cooking for the best texture.
Store a cooled baked frittata in the fridge for 4 to 5 days or wrap tightly with plastic wrap and foil for 2 to 3 months.
Thaw if frozen and heat at 350°F, covered with foil, about 20 minutes until warm. To use the microwave, wrap with a damp paper towel and heat for about 30 seconds, until warmed through.
Omelette: Cooked solely in a pan on the stove top. The fillings are folded into the center of the egg omelette. Omelettes are much thinner than a frittata.
Quiche: Egg and filling are mixed together and placed into a pie crust. It is then baked entirely in the oven.
Frittata: Egg and fillings are mixed together in a cast iron skillet. It is started on the stove top then finishes cooking in the oven
Complete the Meal
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Coffee Cake Recipe
55 mins
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This post was originally published June 2020.
Frittatas always remind me of the movie morning glory. This is a delicious version I love the added asparagus.
Frittatas are the best and I love that you can add whatever veggies you have on hand. We make this mostly when guests come over. We need to make this more often though.
Cheesy, filling, & so delicious!! Love that it’s loaded with a little of everything!
A favorite breakfast or dinner. Healthy and easy to put together.
Made this for a brunch & it was a hit! It comes together quick & was very easy to make. Excited to try adding different things!
yummy, has all the stuff i like, even the fritta plain! so thank you, much appreciated