This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #simplyHatfield #EasterWithHatfieldHam #CollectiveBias Spring has sprung with this deliciously cheesy ham frittata. Use your Easter leftovers to create and customize mini brunch frittatas the next day for no-hassle meal.
Spring is one of favorite seasons (matched only by Fall). I love the warm weather with cool breezes and watching all of the plant life grow and flourish. The feeling of hope and renewal after a long winter is incredible. I can’t think of anything better than celebrating with a ham frittata.
Typically, my grandmother would make the holiday meals for us, but this past year we’ve been helping to take it off her hands by making a few of them ourselves. This year I am hosting our Easter brunch and am making these ham frittatas for everyone. I want to make things as simple and convenient, so I am making these ham frittatas using ethically-raised Hatfield ham. The quality and flavor of their ham is amazing (plus it’s already fully cooked to perfection), so it only makes sense to use them in these frittatas.
Making frittatas in mini, single-serving portions means it takes less time to make them (aka more time to eat!) and you can customize each one for your guests. If someone doesn’t like a certain veggie, you can take it out. Or add more in if they can’t get enough. Someone want their frittata to be 50% ham (and who can blame them when you are using a quality product like Hatfield!), then load it up!
In fact, since they are so easy to make, you can even make your own ham frittata making station. Leave out diced Hatfield ham and veggies for people to put in their own mini pan and a bowl of whipped eggs and cream. Now everyone can customize it just how they like it and bake them all together. After a few minutes they are ready to eat.
Make sure you get your Hatfield at your local Acme in the meat section. If you don’t have an Acme near you, try one of these retailers; Giant Carlisle, Giant Landover, Giant Eagle, Hannaford, Shop Rite, Stop n Shop, and Weis.
- 2 tablespoons extra virgin olive oil
- 1/4 cup finely diced onion
- 1/2 cup sliced mushrooms
- 1/2 cup chopped asparagus
- 1 tablespoon finely diced fresh parsley
- 1 teaspoon Italian seasoning
- 1 cup cheese*, divided
- 1/4 pound diced Hatfield ham
- 6 large eggs
- 1/4 cup heavy cream
- Preheat the oven to 350 degrees F.
- Heat a skillet on medium and add the onions and mushrooms. Sauté until the onions are fragrant and translucent. Add the asparagus and cook for an additional 2 minutes.
- Turn off the heat and set aside to cool slightly. Add the parsley, Italian seasoning, half the cheese, and the ham. Stir to combine well.
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Evenly divide the ham mixture among mini pans (I like using mini cast iron pans or mini oven safe pots). Evenly divide the egg mixture over the ham mixture. Stir to combine.
- Bake for 20 minutes, or until the eggs are just about set in the middle.Turn off the oven heat. Top with the remaining cheese and bake in the still hot oven for another 5 minutes, or until the cheese is melted.
*I used a mix of Parmesan, Asiago, and Romano cheese.
Serving Size:1 frittata
Amount Per Serving: Calories: 400 Total Fat: 31g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 344mg Sodium: 738mg Carbohydrates: 6g Fiber: 1g Sugar: 3g Protein: 24g