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Don't make omelets for a crowd, make a frittata. And it's a great way to use up leftovers!
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Course: Breakfast, Main Course
Cuisine: American, Italian
Keyword: Breakfast, Breakfast for Dinner, Easy, Eggs, Leftovers, Vegetarian
Servings: 4 People
Author: Emily ~ Garlic & Olive Oil


  • 6 eggs beaten
  • 1 Butter
  • ½ c diced Asparagus
  • ½ c diced Ham
  • ½ c shredded Colby-Jack Cheese
  • Salt & Pepper
  • 1 T chopped Parsley


  • Preheat the broiler
  • Beat the eggs in a bowl.
  • On the stove over medium- high heat, melt the butter in an oven proof 10 or 12 inch non-stick skillet.  Add asparagus and ham to the skillet and cook for 2 minutes stirring constantly.  Pour egg mixture into the pan and add the cheese. Sprinkle with salt and pepper. Stir with a rubber spatula to combine.  Let cook undisturbed 4-5 minutes or until the egg mix has set on the bottom and begins to set on the sides and top.
  • Place pan in the oven and broil for 3-4 minutes until lightly browned and fluffy.
  • Carefully flip or slide the frittata out of the pan onto a serving platter or large cutting board and sprinkle with parsley. Cut into wedges and serve immediately.


Frittata will deflate once you pull it out of the oven; not to worry, that is normal.