Have you ever made a frittata?  If you haven’t, you should.  Frittata is a quick and simple meal option that can be on the table and ready to go in less 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 left over 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 Ben 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.  Enjoy!

Note: I am proud to announce that I am part of a group of bloggers who have teamed up with the Wisconsin Milk Marketing Board to co-author food blog all about butter!  Check out the site Go Bold with Butter to see my recipes as well as those of the other awesome bloggers involved with the project.  I’ll be contributing two to four times per month.


  • 8 oz. asparagus, trimmed and cut into ½-inch pieces
  • 2 tbsp. unsalted butter
  • 10 large eggs
  • 1/3 cup milk
  • ½ tsp. salt
  • Freshly ground pepper, to taste
  • 4 oz. sharp cheddar cheese, shredded
  • 1½ cups diced cooked ham
  • 3 scallions, chopped


  • 01

    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 with cold water to stop the cooking.  Drain again, and set aside.

  • 02

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

  • 03

    Melt the butter in a 12-inch 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.

  • 04

    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.   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!)

  • I love frittatas. They are so easy to make and a great way to use leftovers indeed! This one looks great.

  • Denise

    I like the new “annie’s original” logo. Nice!

  • OMG – This looks soooooo good! I know what tomorrow’s breakfast will be!

  • Rahaff

    Is the “Annie’s Original” button new or have I just not noticed it before? It is too cute :)

    I was looking for a recipe for eggs and I just opened up to your website and voila! Have I mentioned that I just love, love, love Annie’s Eats?

  • Kate Gallimore

    i love the Annie’s Original stamp!!

  • Katherine

    Beautiful pictures! This looks yummy!

  • Kiersten

    Hi! I’ve tried to pin photos from the last two posts you’ve had up and haven’t been able to. When I click on your “pin it” icon, the photos say, “sorry, cannot pin this image.” Is there something that I’m doing wrong? Thanks!

  • annieseats

    Pinterest recently changed their terms and it has affected the type of photos that can be pinned, etc. I think I have corrected the issue for this post now. Please let me know if you are still unable to pin. Thanks.

  • annieseats

    New – late bday present from my art director :)

  • Denise Wesely

    So happy to see this recipe. We have so much ham leftover from yesterday, and I’ve been racking my brain trying to figure what to do with all of it. This should make a very delicious breakfast or supper this week. Thanks so much for posting it today.

  • emily kate

    I just tried it an no luck pinning for me either.

  • annieseats

    Okay, my changes didn’t save last time. I think it should work now.

  • IndianaAnna

    So glad I saw this today, it made an easy and quick dinner before soccer. We had leftover ham and roasted asparagus. I threw in a couple dashes of dried basil too. Delicious!

  • Susan anderson

    This sounds like such a quick and easy way to make a frittata without having to take the time to bake it in the oven. I’m going to make it right now! Thanks, Annie.

  • pat1645

    I am a fan of frittatas also, they truly are very versatile.

  • This frittata sounds delicious, but I am definitely a sucker for anything with ham in it! I’ve also got leftover dinner rolls from Easter dinner, so I’m thinking about trying a strata version.

  • annieseats

    Great idea!

  • sweetsugarbelle

    This is one of my biggest irritations with my non-egg eating husband! I have to wait for him to be out of town to make things like quiche and frittatas!

  • Perfect! These are one of the few breakfast-y dishes my husband will eat for dinner, and the simplicity of this one is, I’m sure, what makes it so delicious! Thanks for the inspiration!

  • anna wilson

    i made this yesterday! added leftover easter lemon-thyme potatoes and red onion in place of scallions! brilliant, annie! thankyou! your recipes have never failed me!

  • annieseats

    Ben used to be that way but I’ve mostly converted him. Now it’s just soft cooked eggs that he has trouble with. Too bad, since I love them most of all! Haha.

  • Kim Scales

    Hi Annie! I made this last night with the Harvest Apple and Spinach salad. Both were delicious. I rarely eat anything with eggs and even I loved it! I’m looking forward to more of the spinach salad today!!

  • Vicki Bensinger

    Annie your frittata is so beautiful and the way you plated it is lovely! A frittata is just like a quiche only without the crust – wouldn’t you say?

    Vicki Bensinger

  • My husband and I made this for dinner tonight and it was fabulous! Hands down the best frittata I’ve eaten. I can’t wait to experiment with other varieties too!

  • Elizabeth

    I’m definitely going to make this! And thanks for the link to “Go Bold With Butter”. I checked it out and liked it a lot. Your site is great!

  • Congrats on joining Be Bold With Butter, Annie! You are such an amazing lady! And your frittata looks awesome, btw, perfect for a yummy spring lunch!

  • alishaT

    I noticed on your other frittata recipe you call for a non-stick pan, but it looks like a stainless steel pan for this one. I have only ever used a cast-iron skillet. I am making this for a big crowd and my big pan is also stainless steel. Did you have any issues with sticking? Thanks!

  • annieseats

    As long as the pan is well greased, it doesn’t matter if you use non-stick. Enjoy!

  • cyertlego

    This is the first recipe I have tried from your blog. I made a mistake and left in the broiled a wee bit too long. It was still good. I noticed the other comment about the cast iron skillet. I used mine for this recipe and it didn’t stick.

  • This is such a great recipe- simple and delicious. Sometimes the easiest dishes are the best!