Fluffy frittata stuffed with asparagus, ham, and parmesan cheese. It’s a breakfast dream—so simple and delicious!
I love breakfast recipes that have eggs, vegetables, and meat because they’re packed with all kinds of good nutrients! If you like this one, try our Baked Denver Omelet, Healthy Egg Muffins, or Sweet Potato Breakfast.
What is a Frittata?
Have you had a frittata? They’re one of our favorite recipes to enjoy for breakfast because they’re delicious, simple and easy to customize!
What is a frittata vs quiche vs omelette? While all three dishes use similar ingredients, the way the ingredients are combined and cooked differ.
- 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
How to Make a Frittata
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 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.
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.
- Great way to use up those leftover veggies in your fridge
- Be sure to use full fat cream
- Precook any mix ins
- Don’t over bake
- Be precise on the egg-dairy ratio for the custard filling
The best way to make this dish is to begin with a cast iron skillet then transfer it to the oven. If you don’t have a cast iron skillet, or a skillet that can safely be put in the oven, there is a way to make this dish solely in the oven.
To keep the signature round shape use a large 12” pie plate (you can also use a square pan if that’s what you have). Be sure to precook all the mix-ins and combine them with the egg mixture. Pour into the baking dish. Bake at 350°F until set. You won’t have the nice crisp outside that the cast iron skillet provides, but this is still a delicious dish to serve.
Changing It Up
Any additions need to be sautéed before adding it to the egg mixture. Especially ingredients with a higher water content like tomatoes, mushrooms, potatoes and onions. If you fail to precook, then the liquid from the produce will make your egg custard too watery and it may not set correctly. Pre Cook your meats for the same reason.
- Sausage, bacon, cubed ham or chicken
- Leeks and onions
- Cooked potatoes
- Different Cheeses
- Broccoli florets
- Spices like basil rosemary, paprika, garlic etc…
- Diced bell peppers
How to Store + Make Ahead + Side Ideas
Make Ahead: You can bake the frittata ahead of time and store it in the fridge or freezer. However, freshly baked frittatas are always the best. I suggest prepping and pre-cooking all the mixins beforehand. Store them in the fridge until you’re ready to make the frittata.
A baked frittata can be stored in the fridge for 4-5 days or in the freezer for 2-3 months.
How to freeze: You can freeze a baked frittata. Once it has cooled, wrap it in plastic wrap then again with foil. You can wrap it whole, or cut it into pieces before wrapping the individual portions. Label and freeze.
Reheat: Thaw overnight, if applicable. Preheat the oven to 350°F and place the frittata into a baking dish or on a baking pan. Cover it with foil to help prevent it from drying out. Heat for about 20 minutes or until warm throughout.
If you are in a hurry, you can use the microwave. Wrap the frittata with a damp paper towel and heat for 30 seconds, or until warm.
Serve your frittata with:
For more breakfast recipes, check out:
Fluffy frittata stuffed with asparagus, ham, and parmesan cheese. It's a breakfast dream—so simple and delicious!
- 6 large eggs
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 ounce parmesan cheese grated
- 1 tablespoon butter
- 3/4 cup fresh asparagus chopped
- 3/4 cup ham chopped
- 1 tablespoon fresh parsley chopped
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.