Oven Baked Frittata with Potatoes
This oven baked frittata has a potato crust and is filled with green peppers, ham, asparagus and dill. It starts on the stove top and finishes in the oven.
Jump to RecipeThe flavors of this oven baked frittata with potatoes, ham, asparagus and dill are outstanding. Every time we eat it we are blown away! The dill is one of the best flavors here so we highly recommend using it. Something about the dill and ham together….. they are like soulmates.
Start this recipe on the stove top and finish it in the oven. You only need a few minutes to prep the ingredients and cook the potatoes a bit before you let the oven finish off the magic for you.
This oven baked frittata with potatoes is not only for breakfast, it also makes a great dinner.
What You Need to Make This Recipe
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Ingredient List
- Potatoes
- Asparagus
- Green bell pepper
- Tomato
- Fresh or dried dill weed
- Ham steak or thick sliced ham
- Eggs
- Whole milk
- Butter or oil
- Salt
- Black pepper
- Granulated onion
- Granulated garlic
- Ground celery seed
- Dried parsley
Special Tools List
- Cast iron or oven safe skillet/frying pan
Variations and Substitutions
Ham- We have used bacon and sausage in place of ham but we think ham tastes the best.
Potatoes- If you want to speed things up then use frozen hash browns, just reduce the stove top cooking time.
Tomato- We usually use a medium sized tomato and cut into thick half wedges but halved cherry tomatoes work as well.
Extra Tips
How to store and reheat a frittata
Store– in an air tight container in the refrigerator for up 4-5 days.
Reheat- Place how ever many pieces you want to reheat in a skillet over low heat (usually the smallest burner) and cover until warmed through. You can uncover and turn up the heat for a few minutes to crisp up the crust if you like. This can also be warmed in the microwave.
👩🍳 Let’s Get Cooking 👨🍳
Print RecipeStep by step instructions with photos below
Prep Your Ingredients
- Peel, shred, rinse and drain 1 pound of Red or Russet potatoes (about 4 cups shredded).
- Dice 1/2 of a Green bell pepper (about 1/2 cup).
- Dice 8-10 ounces Ham steak or Thick sliced ham (about 1 1/2 cup).
- Remove the ends from 1/2 a bunch of asparagus, and cut into 1″ pieces (about 1 cup).
- Cut 1 medium Tomato into quarters then cut the quarters into thick slices.
- Whisk together 7 large eggs, 1/2 cup milk, 2 Tablespoons chopped fresh dill or 1 teaspoon dried, 1/2-1 teaspoon salt, 1/2 teaspoon Dried parsley, and 1/4 teaspoon each Granulated onion, Granulated garlic, Ground celery seed, and Black pepper.
Cook the ham and green peppers in a preheated cast iron or oven safe skillet for a few minutes or until the ham is slightly browned. Transfer to a dish.
Preheat oven to 375º F.
Make the potato crust
In the same hot pan add 1 Tablespoon butter or oil. Add the shredded potatoes. Sprinkle with 1/2-1 tsp salt or to taste, stir to evenly coat. Cover and cook over medium heat for 4-5 minutes or until they look translucent and are just starting to brown on the bottom. Flip the potatoes and spread across the bottom and up the sides of the pan. Reduce the heat to low while you add the vegetable and eggs.
Add The Vegetables and Eggs
Spread the ham and peppers evenly over the top of the potatoes, then top with the asparagus. Pour the egg mixture over all. Arrange the tomatoes on top, pressing into the eggs if needed.
Bake in The Oven
Bake at 375º F for 35-45 minutes or until the center is set. Cool for about 10 minutes before serving.
Serve with sour cream and salsa if desired or any topping you like.
Other Breakfast/Brunch Recipes
- Cheesy Polenta with Sausage
- Apple Bundt Cake with Whiskey Glaze
- Pumpkin Walnut Scones with Spiced Glaze
If you try this recipe it would mean the world to us if you leave a star rating or review. You can find it at the bottom of the page.
Oven Baked Frittata with Potatoes Asparagus and Ham
Equipment
- Cast iron or oven safe skillet
Ingredients
- 1 lb Potatoes Shredded and rinsed
- 1 Tbsp Butter
- 8-10 oz Ham steak or thick sliced ham
- ½ medium Green pepper diced
- ½ bunch Asparagus ends removed and cut into 1" pieces
- 1 medium Tomato quartered and thick sliced
- 7 large eggs
- ½ cup milk
- 2 Tbsp Chopped fresh dill or 1 tsp dried
- ½ tsp Dried parsley
- ¼ tsp Granulated onion
- ¼ tsp Granulated garlic
- ¼ tsp Ground celery seed
- ¼ tsp Black pepper
- 1+ tsp Salt or to taste
Instructions
- Preheat the oven to 375° F
- Heat a 10" cast iron or oven safe skillet over high heat until hot. Add the ham and green peppers. Cook over medium/high heat for 4-5 minutes or until the ham is slightly browned. Transfer to a dish.
- In the same pan melt the butter. Add the potatoes, sprinkle with about ¾ tsp salt or to taste. Cover and cook over medium heat for 4-5 minutes or until translucent and starting to brown on the bottom. Flip the potatoes, Spread across the bottom and up the sides of the pan. Keep on the heat for the few minutes it takes to add the ingredients to the top.
- While the potatoes are cooking whisk together the eggs, milk, dill, parsley, garlic, onion, celery seed, pepper and ¾-1 tsp salt.
- Spread the ham, peppers and asparagus over the potatoes. Pour the egg mixture over top. Arrange the tomatoes on top pressing into the eggs if needed. Bake for 35-45 minutes or until the center is set. Cool about 10 minutes before serving.
Notes
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Thanks for reading and as always have fun in the kitchen!
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