Ham, Asparagus, and Goat Cheese Frittata with Sun-Dried Tomatoes

By Jodee Weiland

After baking a ham, I usually look for recipes that will use leftover ham. One of my favorites is always a frittata because it’s so easy, and you can quickly create one with foods you have on hand. When I first did this recipe, I chose to use the leftover ham from our baked ham and food items I had in the fridge to create my Ham, Asparagus, and Goat Cheese Frittata with Sun-Dried Tomatoes.

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Originally, frittata was an Italian term used for cooking eggs in a skillet. A frittata is basically just an Italian version of an open-faced omelet that is started on the stove top and then finally baked in the oven.  Some people will cook a frittata completely on the stove top, while others will vary between how much is done on the stove top and how much is done in the oven. For my frittata, I used the oven this time. When you cook a frittata in the oven, be sure to use an oven proof skillet or baking dish.

http://learnfromyesterday.comMy Ham, Asparagus, and Goat Cheese Frittata with Sun-Dried Tomatoes came together based on the ingredients I had on hand at the time, and it turned out delicious. The ham, of course, came from a baked ham I had made earlier. The fresh vegetable I had was asparagus. I had just bought a batch at the store a day earlier. I frequently have goat cheese because I keep a variety of cheeses on hand at any given time. Sun-dried tomatoes can easily be found in my refrigerator, since I like to add them into any number of recipes I make from soups to sauces to stews and more. So given the ingredients on hand, this frittata recipe was the delicious result!

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Ham, Asparagus, and Goat Cheese Frittata with Sun-Dried Tomatoes

8 large eggs beaten
1/4 cup skim milk
5 ounces diced ham
12 lightly steamed asparagus spears cut into one inch pieces
1 ounce sun-dried tomatoes chopped into small pieces
4 ounces goat cheese divided in small pieces

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Preheat oven to 350 degrees and prepare the baking dish with either a butter or olive oil spray. My dish is about 8 x 11 inches, so my frittata is about 3/4 to 1 inch deep. When ready, beat 8 eggs well in a mixing bowl with a whisk adding the skim milk as you do this. Next, add the ham, asparagus, and sun-dried tomatoes stirring it all together. Finally, add in the goat cheese in pieces and stir some more.

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When the mixture is ready, pour it into the prepared baking dish. Place the dish in the oven and bake at 350 degrees for 30 minutes. When done, put a toothpick in the center and pull it out. If the toothpick comes out clean, then your frittata is cooked and ready to cut and serve.

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My Ham, Asparagus, and Goat Cheese Frittata with Sun-Dried Tomatoes is absolutely delicious! Since created, it has become a favorite. We like to serve it with toast and fresh fruit. My husband likes to have some extra slices of ham on the side as well. This dish makes a great breakfast or even a quick dinner. We love it because it is full of flavor from the ham and other ingredients blended together. Each ingredient adds its own unique flavor to the overall taste of this dish. Give it a try sometime, and enjoy!

4 thoughts on “Ham, Asparagus, and Goat Cheese Frittata with Sun-Dried Tomatoes

    • Thank you, Lana! This dish was so tasty and was a great way to use our leftover ham. Thanks for stopping by to visit and chat!

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