Oven Baked Frittata with Potatoes Asparagus and Ham
This delicious baked egg dish is perfect for brunch or to make ahead for a quick breakfast. With a potato crust, lots of veggies (asparagus, green peppers, and tomatoes), ham and flavored with dill. It has the fuel needed for all your adventures!
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
Halved cherry tomatoes work well in this recipe.