Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spring Vegetable and Ham Frittata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 73 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/spring-vegetable-and-ham-frittata-recipe/