Mother’s Day Recipe: Asparagus and Ham Frittata


In-season asparagus, farm-fresh eggs and succulent ham create a golden brown frittata for brunch.

The following recipe, prepared by ISDA Contributor Francesca Montillo, appears on The Lazy Italian.

If there is one universally beloved food, it has got to be eggs! I have yet to meet anyone that doesn’t love this versatile ingredient. Ideal for breakfast, lunch and dinner, eggs are never missing from my fridge. If you read my previous post on eggs in purgatory, you know they are a favorite of mine. And while large ones are ideal for baking, jumbo are ideal for eating! I love them any which way, but especially turned into frittatas!

Once you get the hang of making frittatas, you are able to make possibly hundreds of variations. Vegetarian is always an option, but ham, salami, sausage and prosciutto are always welcomed in my household! Being that it’s springtime and asparagus are at their peak, here’s a delicious one recently prepared using farm-fresh asparagus with some added ham. And while the add-ons might change, I never make a frittata if I’m missing the freshly grated Parmigiano cheese (it gives it so much flavor!) or sliced provolone for cheesiness.

​The key to preparation is in the flipping. Now, if cooking the entire thing on the stovetop makes you anxious, you absolutely can finish it in the oven. It might take longer and certainly not as dramatic, but it is an option.  See flipping directions below. 😉

Serves: 2 to 4

Ingredients

  • 1 small bunch of asparagus, trimmed, peeled and chopped into ½-inch pieces
  • ½ small onion, chopped
  • 2 tablespoons olive oil
  • Pinch salt
  • 6 eggs
  • ½ cup freshly grated Parmesan cheese
  • 3 slices provolone cheese, diced
  • 3 slices of deli-style ham, diced
  • 1 tablespoon chopped parsley

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Directions

  1. In a small sauté pan, sauté the trimmed asparagus, oil, onion and salt until they are tender, about 5 minutes. Using a slotted spoon, remove asparagus from pan and set aside to allow to slightly cool.
  2. In a mixing bowl, whisk the eggs, cheeses, ham and parsley until they are well blended.
  3. Add asparagus to the egg mixture and mix well.
  4. Bring a small sauté pan (you may use the same one as the asparagus) to medium heat, and using some olive oil (or for a lighter version, use Pam cooking spray), warm the pan.
  5. Add the egg mixture to the pan and flatten the frittata with a spatula, tilting the pan to make sure that the eggs settle evenly. Cook for a minute or two, until you see the eggs at the edges of the pan beginning to set. Immediately pull set edges toward the center, to allow uncooked egg to run underneath.
  6.  When the bottom of the frittata looks set and has a deep golden color, place a dish over the top of the frittata and flip it, bringing uncooked part to the frittata to the heat. Continue cooking until that side is cooked through.
  7. Plate, cut in wedges and serve. (If flipping the frittata makes you anxious, cook it on one side, then you may bake it for 15 minutes at 350, or broil it until golden.)
  8. While enjoying the frittata, click here and learn about Lazy Italian Culinary Adventures newest group trips to Italy.

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