Creamy eggs, tender asparagus, ham, potatoes and cheese make a hearty breakfast dish that comes together in less than 30 minutes.
This ham, asparagus, and potato frittata might sound fancy, but really I just had some odds and ends in my fridge that needed used up! And that, my friends, is the beauty of the frittata. You can have a few odds and ends and actually come up with something delicious that will feed your whole family. 
Sidenote: We’ll call this a breakfast dish, because technically it is. But I have never in my life made a frittata for breakfast. Frittatas are my last minute whoops I forgot to go grocery shopping and I need something on the table for dinner now dish.
Tips for making the best frittatas
To make a traditional baked frittata you will need an oven safe skillet. A frittata is simply an oven baked omelette, but usually the fillings are cooked partially or completely before the eggs are added. I always use my cast iron skillet for frittatas because one dish meal? Who doesn’t love that?
If you don’t have a cast iron skillet I totally recommend investing in one. They are available for under $40 on Amazonand will last you your entire lifetime. 
However, if you don’t have an oven safe skillet you can work around this by cooking your ingredients in a skillet and then transferring them to an 9 x 9 oven safe pan to bake with the eggs. Or even bake it as mini frittatas in a muffin tin! There are so many options when it comes to frittatas.
You can use fresh or frozen asparagus in this frittata. Check here for tips on buying and preparing fresh asparagus. If you are using frozen asparagus, simply thaw it out, chop it up, and add it at the same time you would add the fresh asparagus in the recipe.
Asparagus, Ham, and Potato Frittata
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Ingredients
- 2 Tablespoons olive oil
- 1 potato (thinly sliced)
- 2 cups chopped asparagus
- 1/2 cup chopped deli ham
- 1 cup shredded colby jack cheese
- 1/3 cup milk
- 6 large eggs
- Salt and pepper
Instructions
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Preheat the oven to 350 degrees.
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In a cast iron, or oven proof skillet, heat the olive oil over medium heat. Add the potatoes and fry them in the hot oil until they begin to brown on one side. Flip them over and add the asparagus and continue cooking another 5 minutes. Add the ham and generously season with salt and pepper.
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In a mixing bowl beat together the eggs and milk.
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Sprinkle the colby jack over the vegetable mixture. Pour in your eggs, making sure that they are evenly distributed throughout the pan.
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Bake on the middle rack of the oven for 20-25 minutes.
