There is something incredibly satisfying about a Spring Vegetable and Ham Frittata Recipe that celebrates the season’s freshest harvest while delivering a hearty, wholesome meal. This vibrant dish beautifully combines tender asparagus, zucchini, and leafy greens with savory deli ham, all gently wrapped in fluffy eggs and packed with fragrant herbs. Perfect for breakfast, brunch, or even a light dinner, this frittata offers a colorful, nutritious, and delicious way to enjoy the best flavors of spring in every bite.
Ingredients You’ll Need
This Spring Vegetable and Ham Frittata Recipe calls for simple, fresh ingredients that come together effortlessly to create a dish bursting with flavor, texture, and color. Each component plays an essential role: the crisp asparagus and zucchini add a pleasant bite, the ham brings savory depth, and fresh herbs lift everything with bright notes.
- Whole egg: Acts as the rich base that binds this frittata together with a fluffy texture.
- Liquid egg whites: Keep the dish light while increasing the protein.
- Shallot: Adds mild onion sweetness and a delicate crunch when sautéed.
- Asparagus: Brings a fresh, grassy flavor and lovely green color.
- Green onions: Infuse a subtle sharpness and freshness.
- Zucchini: Offers moisture and a gentle earthiness.
- Kale, spinach, or arugula: Choose your favorite leafy green to add nutrients and a slightly bitter balance.
- Kosher salt: Enhances all the flavors without overpowering.
- Garlic: Gives a punch of aromatic depth.
- Lean deli ham: Provides savory, meaty contrast and satisfying chewiness.
- Fresh dill, cilantro, and parsley: These herbs brighten and freshen each bite with a garden-fresh finish.
- Fresh cracked pepper: Adds just the right amount of spice.
- Optional toppings (Green Goddess dressing, avocado, arugula, goat cheese or feta): Perfect for layering creamy, tangy, and fresh elements on top.
How to Make Spring Vegetable and Ham Frittata Recipe
Step 1: Preheat Oven and Prepare Eggs
Start by setting your oven to 350°F (175°C) so it’s perfectly hot when your frittata is ready to bake. In a mixing bowl, beat together one whole egg and the liquid egg whites until they’re fully combined and smooth. This combination ensures a fluffy but light texture once baked.
Step 2: Sauté Vegetables
Warm up a large, oven-safe skillet over medium-high heat and lightly coat it with oil spray to prevent sticking. Add the thinly sliced shallots and the asparagus cut into bite-sized pieces. Cook these for about 3 to 4 minutes until they soften but still hold some crunch, releasing their fresh, sweet aromas.
Step 3: Add More Veggies
Next, toss in the chopped green onions, thinly sliced zucchini, and your choice of finely chopped kale, spinach, or arugula. Stir everything gently for another 2 minutes, allowing the greens to wilt slightly while all the flavors meld together beautifully in the pan.
Step 4: Add Seasonings and Ham
Sprinkle in a teaspoon of kosher salt to season your veggies just right, then add the minced garlic along with the chopped lean deli ham. Finally, stir in the fresh dill, cilantro, and parsley. Give everything a good mix and cook for an additional 2 minutes so those fragrant herbs and savory ham heat through and release their flavors.
Step 5: Add Eggs and Finish
Turn off the heat under the skillet, then carefully pour your beaten egg mixture evenly over the sautéed vegetables and ham. Spread the ingredients out so every bite will have a great balance. For a pretty presentation, you can lay a few whole asparagus spears on the top. This little touch makes it look as good as it tastes.
Step 6: Bake
Place your skillet in the preheated oven and bake for 15 to 18 minutes. You’ll know it’s ready when the eggs are fully set and the edges of the frittata have turned a lovely golden brown. This gentle baking finishes the dish perfectly, locking in moisture while creating a delicate crust on the edges.
Step 7: Cool and Serve
Once it’s done baking, let the frittata cool for a few minutes in the skillet. This resting time helps it set further and makes it easier to slice. When plated, you can add optional toppings like creamy green goddess dressing, slices of buttery avocado, a handful of peppery arugula tossed with lemon, or crumbled goat cheese or feta for extra richness and tang.
How to Serve Spring Vegetable and Ham Frittata Recipe
Garnishes
To elevate your frittata, consider garnishing with fresh herbs or a drizzle of Green Goddess dressing. A sprinkle of goat cheese or crumbled feta adds a tangy creaminess, complementing the fresh veggies, while sliced avocado introduces a buttery texture that balances the warm eggs perfectly.
Side Dishes
Spring vegetable and ham frittata pairs wonderfully with simple side salads — think lemon-tossed arugula or mixed greens with a crisp vinaigrette. Crusty bread or toasted sourdough is also fantastic for soaking up any bites of dressing or yolk you don’t want to waste.
Creative Ways to Present
For a brunch feast, serve slices on colorful plates topped with edible flowers or microgreens for that wow factor. Cutting the frittata into mini portions and serving them on skewers alongside fresh fruit can also make a charming, shareable appetizer at a spring gathering.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Spring Vegetable and Ham Frittata Recipe, keep it refrigerated in an airtight container for up to 3 days. It maintains its flavor and texture well, making it an excellent option for quick breakfasts or snacks during a busy week.
Freezing
While freezing a frittata can be done, it’s best sliced into portions and wrapped tightly before freezing to avoid freezer burn. Thaw overnight in the fridge before reheating to preserve the freshness of the spring vegetables and ham.
Reheating
The ideal way to reheat your frittata is in a skillet over low heat or in the oven at a low temperature to retain its moisture and crisp up the edges again. Microwaving is quicker but may result in a softer texture.
FAQs
Can I use other vegetables in this frittata?
Absolutely! This Spring Vegetable and Ham Frittata Recipe is very flexible. Feel free to experiment with peas, bell peppers, or mushrooms to suit your taste or what’s fresh in your kitchen.
Is it necessary to use liquid egg whites along with whole eggs?
The combination keeps the frittata light and fluffy while ensuring enough volume and protein. If you prefer, you can use all whole eggs, but the texture will be richer and denser.
Can I make this frittata vegetarian?
Yes! Simply omit the ham and increase the amount of vegetables or add plant-based proteins like chickpeas or tofu to maintain heartiness without the meat.
What kind of baking dish can I use if I don’t have an oven-safe skillet?
You can transfer the sautéed vegetables and ham into a greased baking dish after cooking and pour the eggs over before baking. Just make sure the dish is suitable for oven use and is around 8 to 10 inches in diameter for similar cooking times.
How do I know when the frittata is fully cooked?
You’ll see the edges turn golden and the center should be set without wobbling when gently shaken. A toothpick or knife inserted in the center should come out clean.
Final Thoughts
If you’re looking for a wonderful way to bring fresh spring produce and savory ham to your table, this Spring Vegetable and Ham Frittata Recipe is an absolute winner. It’s simple, nourishing, and bursting with bright flavors that make every forkful a delight. Give it a try for your next brunch or cozy dinner—you might just find a new favorite to enjoy again and again.
Print
Spring Vegetable and Ham Frittata Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This vibrant Spring Frittata celebrates fresh, seasonal vegetables and lean protein, making it a nutritious and satisfying meal perfect for breakfast, brunch, or a light dinner. Packed with asparagus, zucchini, kale, and herbs, baked to perfection in an oven-safe skillet, and served with optional fresh toppings like avocado and goat cheese for added creaminess and flavor.
Ingredients
Egg Mixture
- 1 whole egg
- 1 lb. (454 g) box of liquid egg whites
Vegetables and Herbs
- 1 shallot, thinly sliced (30 g)
- 2 cups asparagus, cut into bite-sized pieces (260 g)
- ¾ cup green onions, chopped (50 g)
- 1 cup zucchini, thinly sliced (100 g)
- 2 cups kale, spinach, or arugula, finely chopped (50 g)
- 1 clove garlic, minced (or 1 frozen cube)
- 2 Tbsp. fresh dill (7 g)
- 2 Tbsp. fresh cilantro (7 g)
- 2 Tbsp. fresh parsley (7 g)
Protein
- 8 oz. (215 g) lean deli ham, chopped
Seasonings and Others
- 1 tsp. kosher salt, plus more for sprinkling
- Fresh cracked pepper, to taste
- Oil spray for cooking
Optional Toppings
- Green Goddess dressing
- Avocado
- Arugula tossed in lemon
- Goat cheese or feta
Instructions
- Preheat Oven and Prepare Eggs: Preheat your oven to 350°F (175°C). In a mixing bowl, beat together the whole egg and liquid egg whites until well combined. Set aside.
- Sauté Vegetables: Heat a large, oven-safe skillet over medium-high heat and coat it with oil spray. Add the sliced shallots and chopped asparagus, cooking for 3–4 minutes until just tender.
- Add More Veggies: Stir in the green onions, zucchini, and chopped kale (or spinach/arugula). Cook for another 2 minutes, allowing the kale to soften slightly.
- Add Seasonings and Ham: Sprinkle in the kosher salt and add the minced garlic, chopped lean deli ham, and fresh herbs (dill, cilantro, parsley). Mix well and cook for an additional 2 minutes until fragrant and everything is heated through.
- Add Eggs and Finish: Turn off the heat. Pour the beaten egg mixture evenly over the sautéed vegetables and ham, ensuring ingredients are spread out in the skillet. For a decorative touch, lay a few asparagus spears on top if desired.
- Bake: Place the skillet in the preheated oven. Bake for 15–18 minutes, or until the eggs are set and the frittata is slightly golden around the edges.
- Cool and Serve: Allow the frittata to cool slightly before slicing. Serve with optional toppings such as green goddess dressing, avocado, arugula tossed in lemon, or goat cheese/feta for added flavor.
Notes
- Use an oven-safe skillet to move seamlessly from stovetop to oven.
- You can substitute kale for spinach or arugula depending on your preference.
- Lean deli ham can be replaced with turkey or omitted for a vegetarian version.
- Customize toppings to your taste; adding creamy goat cheese or tangy feta adds a delicious contrast.
- Let the frittata cool slightly before slicing to ensure clean portions.
