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Cheesy Ham and Asparagus Frittata

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Whether served for breakfast, brunch or a light dinner this springy frittata is quick, easy and flavorful.  Cheesy ham and asparagus frittata is the perfect recipe to share with friends and family!

cast iron skillet full of frittata with eggs ham asparagus and cheese.

This cheesy ham and asparagus frittata screams spring brunch to me. It has those classic breakfast flavors with a little twist. It is perfect on its own for breakfast. But served with a small fresh salad it would be a perfect brunch or luncheon entrée as well.

I always know spring is right around the corner when the asparagus starts getting prime placement in the grocery store produce aisles. All of the sudden the quantity available multiplies and the prices start to drop.

That is how you know it’s time to start thinking about putting away the sweaters and pulling out some spring clothes at long last. Unless it’s this year, then mother nature will just tease you with nice weather one day followed by snow the next.

I think she’s finally done, but I’m not packing away the sweaters yet just in case! I’ve learned my lesson and she’s not fooling me again.

bits of ham and asparagus cooking in cast iron skillet.

Those early asparagus crops must be from warmer climates, because in all honesty are usually bound to have to wear winter jackets at least a few more times after their arrival in the midwest. It doesn’t stop me from picking some up to at least get a taste of spring.

Then labels on the asparagus start moving closer to home. When the local Asparagus arrives, we know spring is really here to stay!

There is something special about the first asparagus of the year, but local asparagus is event better. It can be pencil thin or big thick stalks and it is always delicious!

I think ham and asparagus are a perfect match. Maybe it’s because I associate both foods with Easter.

Maybe it’s because the sweet smokiness of the ham compliments the fresh springy flavor of asparagus. I just knew the two would pair together perfectly in a frittata.

large slice of frittata on white plate.

If we are putting ham, asparagus and eggs together, there needs to be some cheese as well. Cheese makes everything better after all!

Just with that list of ingredients, you know this is going to be good. It is hard to go wrong with all of those goodies in here.

But now I will let you in on the little secret that takes this frittata to the next level. Just a bit of Dijon mustard mixed into the eggs.

side view of frittata with chunks of ham and stalks of asparagus showing through eggs.

It doesn’t take much but just a tiny bit of Dijon takes this from good to great. It’s not a pronounced mustard flavor that hits you in the face.

It’s just a little something extra that makes you know something extra is there but you may not even be able to put your finger on it. I loved it so much, I had to add it to my mini ham and cheese quiche when I redid them as well. It’s sooooo good!

I also love making zucchini and Parmesan cheese frittatas. What are your favorite mix ins for frittata?

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Yield: 8 Servings

Cheesy Ham and Asparagus Frittata

cast iron skillet full of frittata with eggs ham asparagus and cheese.

This cheesy ham and asparagus frittata screams spring brunch to me. It has those classic breakfast flavors with a little twist. It is perfect on its own for breakfast. But served with a small fresh salad it would be a perfect brunch or luncheon entrée as well.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 10 eggs
  • 1 1/2 cups ham, diced
  • 1 pound asparagus
  • 1 Tablespoon Dijon mustard
  • 1 cup sharp cheddar cheese, grated
  • 1 green onion
  • salt and pepper
  • 1 Tablespoon cooking oil

Instructions

Preheat oven to 400°F and grease a 12-inch oven safe skillet or 9×13 pan.

Trim ends off asparagus and cut into 1-inch pieces.

In a large bowl, beat eggs until frothy. Stir in mustard and season with salt and pepper. Stir in cheese and green onions, set aside.

In a skillet, warm oil over medium heat. Add ham and asparagus and cook, stirring frequently until asparagus is bright green and tender crisp. (If using 9x13, transfer to prepared pan.)

Pour egg mixture over asparagus and eggs and bake for 15-20 minutes or until set in the middle.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 211Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 263mgSodium: 522mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 18g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Perfect for breakfast, brunch or a light dinner, this cheesy ham and asparagus frittata is nice enough for your Easter spread but easy enough for any day.

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myrecipetreasuers

Monday 4th of March 2019

I was looking for a great idea for Easter coming up and I think this looks perfect!

Carlee

Thursday 14th of March 2019

I think I might make it for Easter this year too!

Miz Helen

Monday 21st of May 2018

We sure enjoyed featuring your awesome post this past week at Full Plate Thursday. Thanks so much for sharing it with us and come back real soon! Miz Helen

Carlee

Thursday 14th of March 2019

Thank you, Mix Helen!

The Saucy Southerner

Monday 14th of May 2018

Gorgeous, Carlee! Thanks for joining us on Friday Frenzy! P~

Carlee

Sunday 20th of May 2018

Thank you!

Miz Helen

Thursday 10th of May 2018

I love the fresh spring combination for your delicious Frittata! So glad you could join us on Full Plate Thursday and thanks so much for sharing with us. Hope you have a great week and a very Happy Mothers Day! Miz Helen

Carlee

Sunday 20th of May 2018

Thank you!

Jolene

Thursday 10th of May 2018

I love asparagus, and I've never used it in a frittata before. Beautiful and delicious!

Carlee

Sunday 20th of May 2018

You definitely should give it a go! Thanks!