I had some asparagus and ham to use so I came up with this combination for lunch today!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

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  • Heat the olive oil in a large skillet over medium heat; cook and stir the shredded potato and onion in the hot oil until the potatoes begin to brown, about 5 minutes.. Season with salt and pepper. Add the asparagus and ham and continue cooking until the asparagus is tender, another 5 to 7 minutes; transfer to the prepared baking dish. Whisk the eggs and milk together in a small bowl; pour evenly over the dish. Scatter the mozzarella and white Cheddar cheeses over the top of the potato mixture.

  • Bake in the preheated oven until set in the middle, 20 to 25 minutes. Garnish with the basil to serve.

Nutrition Facts

281.2 calories; protein 17.3g 35% DV; carbohydrates 17.7g 6% DV; fat 16.3g 25% DV; cholesterol 213.3mg 71% DV; sodium 639.1mg 26% DV. Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/14/2009
Our family enjoyed this recipe. I had to change a couple of things (I know I know) because I did not have all of the ingredients on hand. I used bacon instead of ham. YUM! I also used monterey jack cheese but I would try sharp cheddar cheese next time. I didn't have any basil so I chopped fresh rosemary and added it to the egg mix. It was so delicious and added a fresh herb flavor that made the dish IMO. Read More
(35)

Most helpful critical review

Rating: 3 stars
08/24/2009
This was a lot of work and not worth the trouble. I followed the recipe exactly and it was very bland. The potato gets lost somewhere - volume probably would be better using those frozen shredded hash browns if you can eat them. I may use the ingredients again with more onion and no potato and just add beaten eggs to the mix in the skillet to cook like an omelette. A lot less work dishes mess and quicker. Read More
(11)
79 Ratings
  • 5 star values: 46
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
07/14/2009
Our family enjoyed this recipe. I had to change a couple of things (I know I know) because I did not have all of the ingredients on hand. I used bacon instead of ham. YUM! I also used monterey jack cheese but I would try sharp cheddar cheese next time. I didn't have any basil so I chopped fresh rosemary and added it to the egg mix. It was so delicious and added a fresh herb flavor that made the dish IMO. Read More
(35)
Rating: 5 stars
06/09/2009
I'm trying my hardest at lowering my carb intake as well as getting in as many healthy ingredients/vegetables I can. Instead of potatoes I subbed chopped cauliflower. I used half whole eggs/half egg whites turkey ham and 2% sharp cheddar. Filling breakfast. My family noticed that their was cauliflower in it but noone said anything. (Mom's just know.) I'd make this again. I liked it a lot. Read More
(34)
Rating: 5 stars
06/17/2009
This is an awesome recipe. I made it as is except I used sharp cheddar cheese because that it what I had on hand. I will be making this again. Read More
(24)
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Rating: 5 stars
08/25/2009
This is really really good. I made it the first time as written and it was delicious. The second time I cubed the potatoes and let them get pretty well browned increased the onion to 1/2 cup and I used only gruyere cheese because that was all I had. OMG! - to die for! I love to serve this with sliced tomatoes. Read More
(22)
Rating: 5 stars
03/02/2010
An excellent recipe. Based on preference I changed a few things. I cut the stalk of asparagus into 1 inch pieces and the tips in 2 inch pieces. I cooked them separately in boiling water stalks -3 minutes then add tips 2 more minutes. 3/4 cup onion. For six eggs- 1/4 cup is not enough. My husband said "one of my best dishes" Read More
(16)
Rating: 3 stars
08/24/2009
This was a lot of work and not worth the trouble. I followed the recipe exactly and it was very bland. The potato gets lost somewhere - volume probably would be better using those frozen shredded hash browns if you can eat them. I may use the ingredients again with more onion and no potato and just add beaten eggs to the mix in the skillet to cook like an omelette. A lot less work dishes mess and quicker. Read More
(11)
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Rating: 4 stars
06/18/2009
This is a fabulous recipe. My husband loved it. For those health conscious folks - I used Egg Beaters and spicy turkey sausage and it came out absolutely perfect.. I sprinkled dried basil on top as I didn't have fresh on hand. We will definitely make this again. Read More
(11)
Rating: 5 stars
06/20/2011
Recipe with lots of flavor. I made 2 changes to this I omitted the ham because I wanted this for a side dish and I cooked it on the stovetop rather than the oven. It was over 90 degrees and I didn't want to heat the house. My husband who does not like asparagus really enjoyed. Nice to know that this does work on the stovetop too. Thanks Angela for sharing. Read More
(10)
Rating: 2 stars
03/21/2010
This was not worth the time and effort. The potatoes took too long to brown & they ended up in clumps. After 10 minutes of trying to get the asparagus tender I had to remove ALL the asparagus and tenderize it in boiling water. At the price of asparagus I was not going to throw it away. My advice is to blanch the asparagus till tender then add it to the potatoe mixture. This took away some of the seasonings. I topped it with a 4 cheese Italian shredded cheese. I managed to salvage the dish. I rated it only 2 stars because it was slightly bland but too too much trouble. I have had better asparagus potato frittatas. I will NOT be making this again. Read More
(8)