Ham and Cheese Frittata

This Ham and Cheese Frittata is soft and fluffy, packed with diced ham, cheese and plenty of veggies. It’s perfect for meal prep breakfast, holiday brunches such as Easter, and even a quick and easy weeknight dinner because it can be prepared entirely in advance. There’s really nothing that this ham frittata can’t do. It’s a great make ahead breakfast or brunch recipe and it’s perfect for leftover ham!

Author: Flavor the Moments

Category: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8 servings

Calories: 180 kcal per serving

Ingredients

1 ½ tablespoons - extra virgin olive oil
1 - leek white and light green parts only
2 cloves - garlic
8 ounces - cremini mushrooms
8 ounces - asparagus
1 cup - ham
8 - eggs
½ cup - half and half
½ cup - grated cheddar cheese
½ tsp - salt
¼ tsp - black pepper
⅛ - Italian flat leaf parsley

Instructions

Preheat the oven to 400 degrees. Heat 1 tablespoon of the oil in a 9 or 10" non-stick or cast iron skillet over medium heat. Add the leek, garlic and mushrooms and sauté for 2 minutes. Add the asparagus and a pinch of salt, and cook until crisp tender and the mushrooms are softened, about 3 minutes more. Stir in the diced ham, then brush the sides of the pan with the remaining oil to prevent sticking.
While the vegetables cook, beat the eggs and half and half in a medium bowl until well combined. Whisk in the cheese, salt, and pepper, and pour the mixture evenly over the vegetable ham mixture. Cook over medium heat until the bottom of the eggs just start to set, then remove from heat and bake in the oven for 8-10 minutes or until the eggs are set but appear slightly moist in the center.
Remove from heat and let stand 5 minutes. Top with chopped parsley if using, then slice, serve, and enjoy!