Ham and Cheese Frittata with Asparagus is a super easy, delicious, and versatile dish that's great for breakfast, brunch, lunch or dinner and perfect for using leftovers.
In a large bowl, whisk the eggs just until the yolks and whites are combined. Stir in the yogurt, mozzarella cheese, parmesan cheese, salt, and pepper into the eggs.
Over medium heat, heat the oil in an oven-safe skillet. Add the asparagus and saute until the asparagus is tender-crisp. Add the ham and green onions.
Pour egg mixture into the skillet, stirring the asparagus and ham to arrange evenly.
Bake in center of oven 15-20 minutes, or until the top is golden brown and the edges are pulling away from the pan.
Serve warm or cold
Notes
Do all the prep before beginning the recipe: grate the cheeses, slice the vegetables and whisk eggs.
Don't over whisk: A good frittata should puff up in the oven and will deflate when taken out of the oven. This is fine, but you don't want it to be completely flat. Whisk the eggs until the whites and yolks are just combined.
Use the right pan: A cast iron skillet, a heavy oven proof pan or baking dish will work. This recipe uses a 10 inch pan. If you use a larger or smaller pan, your frittata will be thinner of thicker.
Don't overbake: For best results, check the frittata five minutes before the cooking time is over. If you give the pan a little shake, there should still be a slight jiggle in the center.
Storage
Fridge: store leftover frittata in an airtight container in the fridge for 3-4 days.Freezer: Allow the frittata to cool to room temperature before slicing into portions. Freeze the peices on a tray until firm, then pack in a freezer bag or container. Store in the freezer for up to 3 months. Thaw the frozen frittata in the fridge over night.Reheat: Use the microwave or a low oven to reheat.