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Ham, Cheese, and Asparagus Frittata

Serves 4 to 6 Servings
Serves 4 to 6 Servings


  • 8 egg whites
  • 2 eggs
  • 2 teaspoon extra-virgin olive oil
  • 1 pound asparagus
  • 1/2 pound ham
  • 4 cup baby spinach
  • 1/2 cup grated cheese


Baking Directions:

Here’s a particularly gorgeous frittata that is especially nice for a springtime brunch.

My friend Rainy took this as a take-along dish for her family’s Easter brunch in upstate New York; it travels well.

It’s got lots of stuff in it, so it makes a substantial Sunday- or any-night supper too.

Preheat broiler.

In a large bowl, whisk together egg whites, eggs, and salt and pepper to taste.

Set aside.

Heat olive oil in a 10-inch nonstick skillet with an ovenproof handle over medium-high heat.

Add asparagus and cook, stirring often, until just done, 3 to 4 minutes.

Season with salt and pepper.

Add ham and cook until heated through, about 1 minute.

Add egg mixture and spinach to pan.

Using a heatproof spatula, slowly stir eggs in a figure-eight motion until just beginning to set at edges.

Reduce heat to medium-low.

Continue cooking, occasionally sliding spatula around edges of pan to allow raw egg to flow underneath, until frittata is set on bottom and almost set on top, about 4 minutes.

Sprinkle cheese over frittata and broil just until top is set and cheese is golden brown, 3 to 5 minutes.

Serve hot or warm.


SidebarGet your ham from the deli counter.

Ask for extra-thick slices you can cube.

MorphAdd freshly shelled peas in the spring or frozen peas at any time of the year.

Cook Once, Eat TwiceThe recipe calls for a pound of cooked asparagus.

If you slice the asparagus thin enough, you can cook it right in the pan with a little oil.

I’ve used both roasted asparagus and leftover steamed.

When you’re making asparagus this week, do some extra to throw into this frittata.