Photo of Ham and goat cheese frittata with spring vegetables by WW

Ham and goat cheese frittata with spring vegetables

Points® value
Total Time
10 min
8 min
This hearty frittata is filled with potatoes, asparagus, and leeks, making this the perfect dish to welcome spring. Another big perk is that it’s ready in under 20 minutes. Because of the way leeks are grown, they often have dirt lodged in their layers, so you’ll need to give them a thorough cleaning. Here’s how: rinse them under water to remove any visible dirt, then thinly slice them crosswise, leaving behind the tougher, dark-green leaves. (If they are particularly dirty, rinse them in a colander first.) Place the thinly sliced pieces in a bowl and cover with cold water. Using your hands, agitate the leeks to dislodge any dirt that may be attached.


Unsalted butter

2 tsp(s)

Uncooked red potato

¼ pound(s), scrubbed and thinly sliced


6 oz, cut into 1-inch pieces

Uncooked leek

cup(s), thinly sliced

Fresh thyme

2 tsp(s)

Extra-lean ham (5% fat)

½ cup(s), chopped

Egg whites

6 serving(s)


3 large

Table salt

½ tsp(s)

Black pepper

½ tsp(s)

Semisoft goat cheese

¼ cup(s), crumbled


  1. Preheat oven to 350°F.
  2. Melt butter in 10-inch ovenproof nonstick skillet over medium heat. Add potatoes and cook, covered, stirring occasionally, until tender, 10 minutes. Add asparagus, leek, and thyme and cook, covered, until potatoes are tender and asparagus is crisp-tender, about 5 minutes longer. Stir in ham and cook until heated through, about 1 minute.
  3. Whisk together egg whites, eggs, salt, and pepper in medium bowl. Pour egg mixture into skillet and spread evenly over vegetables. Reduce heat to medium-low and cook, without stirring, until edges are set, about 4 minutes.
  4. Transfer skillet to oven and bake 12 minutes. Remove skillet from oven and sprinkle frittata with goat cheese. Return to oven and bake until cheese is melted and frittata is set in center, about 3 minutes longer. Cut into 4 wedges.
  5. Per serving (1 wedge)