Asparagus & Jamon Frittata

Asparagus Frittata - pic

Recipe provided by Chef Crusco Catering in Austin, TX


  • 8 Eggs – scrambled with 1-2 tbsps water, salt/pepper
  • 2 tbsps. EVOO
  • 2 Shallots – sliced thin
  • 2 garlic cloves – finely minced
  • Seas Salt & Fresh Ground Pepper
  • 5 slices Jamon Serrano – Spanish ham – sliced into 2 inch strips
  • 10 Asparagus – cleaned, bottoms cut off and left whole
  • 4 tbsps. Pecorino Romano Cheese


  1. Preheat the oven to 400 degrees. Cut five asparagus on a bias into 2 inch pieces. Leave five asparagus whole. Set aside.
  2. Place EVOO in a large non-stick saute pan on med-high heat. Add shallots and cook 2-3 minutes until colored. Add the garlic and cook 1 minute. Season with salt/pepper.
  3. Add asparagus pieces and jamon. Cook for 1-2 minutes. Add the scrambled eggs and move the pan around so the eggs cover all the vegetables in the saute pan.
  4. Reduce the heat to medium and cook for 1-2 minutes. Add the five asparagus in a pattern on top of the egg/vegetable mixture. Sprinkle half of the Pecorino all over and place into the oven.
  5. Cook for 12-15 minutes or until golden in color. Remove from the oven and allow to cool for 4-5 minutes.
  6. Run a spatula around the edges of the pan and shake until the entire frittata releases from the pan. Move onto a plate, sprinkle with more Pecorino Romano cheese and serve. Enjoy!\