I’ve gotta tell you about my absolute favorite way to use up those glorious Easter leftovers (or, you know, just make a ridiculously good brunch any time of year!). It also doesn’t require standing at the stove making pancakes for an hour, so that’s a major bonus! And that brunch dish is? Frittata.
Frittatas are just the easiest way to transform extra ham into something lighter and fresh for breakfast. This open-faced Italian egg dish is similar to a quiche, but without a crust. Since we have some food restrictions in our house, I’m making this one dairy-free (and protein-heavy), but I have a few alternative options at the end for you cheese fans.
In this frittata, I love to add asparagus and dill for spring, which give the dish a nice herbaceous and bright taste. I typically make this the day after Easter, but this is something you can cook for a weekly meal-prep anytime of year. Here’s how you do it!
Ham & Asparagus Frittata Ingredients (skip to recipe)
Eggs: I’m a big fan of that high-protein, lower-fat situation, so I go heavy on the egg whites with just a few whole eggs whisked in for richness.
Root Vegetable Hash: I’m using a colorful mix of frozen shredded root veggies – think sweet potatoes, regular potatoes, and carrots. But you can use regular shredded potatoes as well.
Ham: This is key: you want the ham shaved. Like, paper-thin shavings. It gives the best texture, the most even coverage, and honestly, it just makes the ham go further. It’s a game-changer, trust me.
Asparagus: The key to asparagus is cooking it properly. I keep it crisp and tender by giving it a quick parboil and then shocking it in ice water. This locks in that gorgeous green and makes sure it cooks perfectly in the casserole. We’re just using the tips here – those delicate little guys are the best for this. Save the rest of the stalks for stir-fries later in the week!
Fresh dill: Seriously, you guys, if you’re making eggs anytime from April 1 to the beginning of June, there needs to be fresh dill involved. It’s just so springy and bright. It’s the perfect herby touch.
How to Make Ham & Asparagus Frittata
The assembly is super simple. First, heat up that shredded root veggie hash in the casserole dish. Then, scatter those shaved ham pieces and the asparagus tips all over. Finally, pour that herby egg mixture over the top. Cover it with foil and pop it into a 350° convection oven (that preheated pan really helps!).
Depending on how deep your dish is, you’re looking at it cooking in around 45 to 60 minutes. Keep an eye on it! I like to uncover it for the last 10 minutes or so, and if the top doesn’t seem to want to set, a couple minutes under the broiler, uncovered, will do the trick. Once it’s out, let it rest for 5-10 minutes so it allows the frittata to set so it’s easier to slice. You can serve it warm or room temperature. Sprinkle a little extra dill on at the end if you like.
What’s wild is that this frittata somehow tastes cheesy even though there’s absolutely no cheese in it! It’s so fresh and just…good. The texture is so fluffy, thanks to all those egg whites. You definitely want to use a nice deep casserole dish for this one. Trust me, you’re going to love it! Happy brunching!
Alternative Versions
Add cheese: We’re keeping things dairy-free today, but honestly, this would be incredible with some crumbled feta, creamy chevre, or tangy goat cheese sprinkled on top if you’re feeling it.
Sub deli ham: If you don’t have a ham on hand, just grab some good quality shaved deli ham – uncured, low sodium is the way to go!
Sub dill: If you’re not a dill fan, I don’t know if we can be friends. Ok, fine, you could try substituting fresh basil. Especially in summer!
Ham & Asparagus Frittata
Ingredients:
- 12 oz shredded hash browns
- 2 cups asparagus tips (top 2 inches)
- 8 oz thin-shaved ham
- 6 whole eggs
- 32 oz container of liquid egg whites
- 1/4 cup chopped fresh dill
- 1-2 tsp Hey Old Sport Overachiever seasoning (or sub salt & pepper)
Directions:
- Preheat oven to 350 °F on the convection setting. Spray a casserole dish with avocado oil spray, and add the hash browns to it. Once the oven is heated, put the hash browns in and cook for 15 minutes, uncovered.
- While that cooks, parboil the asparagus: bring a pot of water to a boil, add the asparagus, and cook for 1 minute. Remove the asparagus and immediately place into a bowl of cold ice water. Once cool, remove and pat dry.
- Remove the hash browns from the oven. Evenly distribute the asparagus and shaved ham across the top. In a bowl whisk together the eggs, egg whites, dill and seasoning. Pour over the hash brown/ham/asparagus and cover the casserole dish with foil. Bake at 350 for 45-60 minutes, uncovering for the last 10-15 minutes of cooking until set.
- Remove from oven and allow it to cool 10-15 minutes before serving warm.
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