This ham asparagus frittata is loaded with tender asparagus, savory ham, melty cheese, and a hint of Italian seasoning. It’s oven-baked for a hands-off, fluffy egg dish that’s perfect for breakfast, brunch, or even a lazy dinner. Bonus: it’s a fantastic way to use up leftover Baked Ham from Christmas.
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Why you'll love this recipe
Leftover Ham. This recipe is a delicious way to use up leftover baked ham, transforming it into a new, hearty dish.
A Crowd-Pleaser. From brunch spreads to weeknight dinners, this oven-baked frittata pairs perfectly with other easy breakfast recipes or fresh salads like a Salmon Mango Salad.
Breakfast Meal Prep. The ham asparagus frittata is great for a protein-packed breakfast during the week if you need a break from sweet meal preps like Biscoff Raspberry Baked Oats.
Versatile Veggie Base. While asparagus is a star here, you can swap in other veggies like spinach which is used in my Single Serve Frittata.
Ingredients
Eggs. The base of the frittata, providing structure and richness; substitute with egg whites for a lighter version.
Flour. Helps the frittata hold its shape; gluten-free flour works as an alternative.
Oil. Adds moisture and prevents sticking; use olive oil, vegetable oil, or melted butter depending on your availability and preferences. I personally use extra virgin olive oil.
Cheese. Adds creamy, savory flavour. A cheese like mozzarella will melt and provide a creamy texture, while cheddar will add a punch of flavour. Mix it up with what you have.
I've used both dairy and lactose free cheese and both have turned out well in this recipe.
Ham. A flavourful protein; substitute with cooked bacon, turkey, or keep it vegetarian by adding extra vegetables.
I've used both deli ham and Leftover Baked Ham in this recipe. They're both great additions.
Asparagus. Adds a fresh, tender crunch; I've used fresh asparagus when in season, and also tinned when out of season.
Spring Onion. Provides a mild onion flavour; can be replaced with chives, shallots, or red onion.
Italian Seasoning, Salt and Pepper. Eggs on their own can be very mild in flavour, so adding herbs and seasoning is necessary. Mix-and-match to suit your preferences.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make oven baked frittata
Step 1: Preheat your oven to 160°C (320°F). Grease a baking dish or oven-safe skillet with a little oil to prevent sticking.
I use a circular pie dish for mine which has a removeable bottom. This helps the frittata to remove easily when cooked and cooled.
Step 2: Trim the ends of the asparagus and chop it into bite-sized pieces. Thinly slice the spring onions and set them aside.
Step 3: In a large mixing bowl, whisk the eggs until well beaten. This helps ensure a fluffy frittata.
Step 4: Gradually whisk in the flour to the eggs until smooth, ensuring no lumps remain.
Step 5: Stir in the oil and cheese, mixing until evenly combined. Season with salt, pepper, and Italian seasoning to taste.
Step 6: Add the chopped ham, asparagus pieces, and spring onions to the egg mixture. Stir until all ingredients are well coated.
Step 7: Pour the mixture into the prepared baking dish or skillet, spreading it out evenly.
Step 8: Bake in the preheated oven for 30-40 minutes, or until the frittata is set in the middle and golden on top. You can test for doneness by inserting a knife or skewer into the centre; it should come out clean.
Cool for 5-10 minutes before slicing and serving.
Top Tip
Chop Ham Evenly: Cut the ham into evenly sized pieces for consistent flavor in every bite. If using leftover ham, remove any fatty edges for a cleaner texture.
Don’t Overmix the Eggs: Whisk the eggs just until combined to keep the frittata light and fluffy. Overmixing can make it dense.
Cool Before Slicing: Let the frittata rest for 5–10 minutes after baking. This helps it set and makes slicing easier without crumbling.
Meal prep and leftovers
Meal prepping a ham asparagus frittata is a fantastic way to ensure you have a nutritious, protein-packed breakfast or lunch ready for the week. Bake the frittata, let it cool, and slice it into portions for easy grab-and-go meals. Pair with a fresh side salad like a Peach Prosciutto Salad, Small Batch Focaccia or even some Air Fryer Potato Salad for a more complete meal.
Storing
Store the sliced frittata in an airtight container in the fridge for up to 4 days. For added convenience, separate slices with parchment paper to prevent sticking or keep portioned servings ready in separate containers for easy mornings.
Reheating
Reheat individual portions in the microwave for 30–45 seconds or in a 160°C (325°F) oven for 5–10 minutes for even heating without drying it out.
I normally use a two-compartment container for preps like this (as pictured) and remove the frittata and place on the lid for reheating so the salad doesn't get exposed to the heat.
Freezing
Wrap individual portions tightly in plastic wrap or aluminium and store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge and reheat as needed.
The texture may change slightly upon defrosting, but by adding some fresh toppings like chopped nuts or spring onions to refreshen, or even some hot sauce and sour cream.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, a ham asparagus frittata can be served cold and makes an excellent option for meal prep or picnics. Its texture holds up well, and the flavours remain delicious even without reheating.
The main difference between a frittata and a quiche is the crust. A quiche typically has a pastry crust, while a frittata is crustless. Additionally, quiches often include cream for richness, while frittatas rely more on eggs and other ingredients for structure.
A watery frittata could result from adding too many watery vegetables (like zucchini or tomatoes) without cooking them first.
If you're using canned asparagus for this frittata, make sure to pat them dry before adding to the mixture.
A flat frittata often happens when the egg mixture lacks volume or the baking temperature is too low. Whisk the eggs well to incorporate air and ensure your oven is preheated to the correct temperature for a fluffy, evenly cooked frittata.
Absolutely! A ham asparagus frittata is perfect for making ahead. Bake it, let it cool, and store it in the fridge for up to 3 days. Slice into portions for easy reheating or enjoy cold straight from the fridge.
Other breakfast meal preps
Soft Pumpkin Chocolate Chip Breakfast Cookies
Or, you can have a browse through my Breakfast Category for more delicious eats.
Recipe
Baked Ham Asparagus Frittata
Ingredients
- 6 large eggs
- 120 g (1 cup) flour
- 60 ml (¼ cup) extra virgin olive oil subs note 1
- 30 g (¼ cup) cheese grated, see note 2
- 200 g (7 oz) ham diced, see note 3
- 200 g (7 oz) asparagus see note 4
- 50 g (¼ cup) spring onion
- 30 g (2 tbsp) Italian seasoning adjust to taste
- Salt and pepper adjust to taste
Instructions
- Preheat the oven to 160°C (320°F) and grease a baking dish or oven-safe skillet to prevent sticking. A pie dish with a removable bottom works well for easy removal.
- Trim the asparagus into bite-sized pieces and thinly slice the spring onions.
- Whisk the eggs in a large bowl until fluffy, then gradually whisk in the flour until smooth.
- Stir in the oil, cheese, salt, pepper, and Italian seasoning until combined.
- Mix in the ham, asparagus, and spring onions until evenly coated.
- Pour the mixture into the prepared dish, spreading it evenly, and bake for 30–40 minutes until set and golden.
- Let the frittata cool for 5–10 minutes before slicing. Serve warm, at room temperature, or chilled as desired.
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