Ham and Cheddar Frittata

Annie, Annie's Eats

Have you ever made a frittata? If you haven’t, you should. A frittata is a quick and simple meal option that can be on the table and ready to go in fewer than 30 minutes from start to finish. Possibly the best thing about frittatas, other than the taste of course, is how adaptable they are to whatever ingredients you have on hand. As long as you’ve got eggs, you probably have everything you need to make a frittata. For example, right now, many families probably have leftover ham from Easter. Maybe some leftover asparagus. Maybe you’re not sure what to do with any of it. A half block of cheese hanging around in the fridge? This, my friends, is the answer.

To be quite honest, I’m normally not a fan of ham so I expected this to be a meal that would please my husband more than anyone. However, the combination of flavors working together in this dish made for a truly fabulous meal enjoyed by our whole family. I think I said, “This is SO good!” with almost every bite. This fed four of us for one meal, plus made a couple days worth of leftovers. If you don’t need so much food, feel free to scale down the recipe and cook it in a smaller skillet. This can work as both a quick and easy weeknight meal, or a crowd-pleasing brunch option.


Ham and Cheddar Frittata
By Annie
Serves 6-8


8 ounces asparagus, trimmed and cut into 1-inch pieces
10 large eggs
1/3 cup milk
1/2 teaspoon salt
Freshly ground pepper to taste
4 ounces (1 cup) shredded sharp Cheddar Cheese
2 tablespoons unsalted butter
1 1/2 cups cooked ham, diced
3 scallions, chopped


Add the asparagus to a medium saucepan and cover with water. Heat until boiling, and continue to cook for a few minutes, until the asparagus is crisp-tender. Immediately drain the water and cover the asparagus with cold water to stop the cooking. Drain again, and set aside.

In a medium bowl, combine the eggs, milk, salt and pepper. Whisk until well blended. Whisk in the Cheddar Cheese.

Melt the butter in a 12-inch cast iron or oven-safe skillet set over medium-low heat. Swirl the butter around in the pan a bit so that it completely coats the bottom and sides of the pan. Add the ham and scallions to the pan and cook, stirring occasionally, just until fragrant and warmed through, about 2-3 minutes. Add the drained asparagus to the pan, stirring once. Pour the egg mixture into the pan and give the mixture a quick stir to ensure even distribution of the ingredients.

Increase the heat to medium and allow to cook without stirring. Cook until set around the edges and the center and top are still liquid, about 7-8 minutes.

Meanwhile, preheat the broiler on high. Transfer the skillet to the broiler and continue to cook until the top and center are fully cooked, about 3-4 minutes more. Remove from the oven and let cool until set, about 5 minutes. Slice and serve. (Remember to use an oven mitt when handling the pan during serving – it will be quite hot!)

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  1. Paula said:

    This dish turns breakfast for dinner into an elegant meal. Your cooking instructions were perfect. I must admit, it took all within me not to stir for 7 minutes! I served this frittata along with fruit and this site’s Cinnamon Toast Scones. A perfect meal!