Home > Recipes > Frittata recipes > Asparagus and parma ham frittata

Asparagus and parma ham frittata

Name: Asparagus and parma ham frittata
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 medium waxy potatoes (about 400g); 4 tbsp olive oil; 1 onion, finely sliced; 125g asparagus; ½ tsp salt; 4 large free-range eggs; 4 slices Parma ham, torn into shreds; Extra-virgin olive oil, for drizzling

Published: 30 Apr 06
Updated: 18 Mar 24

A throw-it-all-in frittata recipe that’s as colourful as it is tasty. You could make it with courgettes and peas, after the asparagus season, if you like.

Easy
May 2006

Test kitchen approved

Serves 4
Takes 30 minutes to make, 10-12 minutes in the oven

A throw-it-all-in frittata recipe that’s as colourful as it is tasty. You could make it with courgettes and peas, after the asparagus season, if you like.

Nutrition: per serving

Calories: 326kcals
Fat: 22.3g (4.2g saturated)
Protein: 13.5g
Carbohydrates: 19.8g (2.6g sugars)
Salt: 0.9g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 medium waxy potatoes (about 400g)
4 tbsp olive oil
1 onion, finely sliced
125g asparagus
½ tsp salt
4 large free-range eggs
4 slices Parma ham, torn into shreds
Extra-virgin olive oil, for drizzling

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Roughly dice the potatoes and boil in plenty of salted water for 8 minutes, or until just tender. Drain thoroughly and set aside.
Heat the oil in an ovenproof frying pan over a medium-low heat. Fry the onion for 5 minutes, stirring now and then, until it starts to soften.
Meanwhile, preheat the oven to 180°C/fan160°C/gas 4. Cut the asparagus in half so that the spears are separate from the stems. Set the spears aside and chop the stems fairly finely. Add the stems to the onion in the pan, stir in the salt and let it all sweat gently for 5 minutes. Carefully fold in the potatoes and cook for another 5-6 minutes, until they’ve absorbed some of the onion- and asparagus-infused oil.

Beat the eggs very lightly in a small bowl. You don’t want them to be too thoroughly mixed. Add to the pan and, working quickly, spread them through the other ingredients. Scatter the top of the frittata with the Parma ham and asparagus spears. Transfer to the hot oven and cook for 10-12 minutes, or until the eggs have set, the asparagus spears look roasted and the ham is crispy. Season with freshly ground black pepper and drizzle with a little extra-virgin olive oil. Serve hot or cold.