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Photo of Ham and asparagus frittata by WW

Ham and asparagus frittata

Total Time
30 min
15 min
15 min
This delicious combo combines ham, asparagus and dill for a flavour you won't forget.



6 medium

Skim milk

½ cup(s), (125ml)

Deli-sliced leg ham

125 g, coarsely chopped


2 bunch(es), halved diagonally

Fresh dill

2 tbs, small sprigs

Extra light cream cheese

125 g

Oil spray

1 x 3 second spray(s)


  1. Whisk eggs and milk together in a large jug. Season with salt and freshly ground black pepper.
  2. Lightly spray a 22cm (base measurement) ovenproof frying pan with oil and heat over medium heat. Cook ham and asparagus, stirring, for 5 minutes or until asparagus is almost tender. Stir in half the dill.
  3. Pour egg mixture over ham mixture, tilting pan so egg mixture runs under ham mixture. Reduce heat to low and cook for 5 minutes or until frittata starts to set. Dollop small spoonfuls of cream cheese over frittata.
  4. Preheat grill on high. Place pan under grill and grill frittata for 5 minutes or until just set and golden. Set aside for 2 minutes. Cut into wedges and serve sprinkled with remaining dill.


SERVING SUGGESTION: Green mixed leaf salad.TIP: If asparagus is unavailable, use 2 small zucchini, quartered lengthways and chopped. TIP: If you don’t have an ovenproof frying pan, cover handle of frying pan with several layers of foil to prevent it burning under the grill. VARIATION: Swap ham for lean short-cut bacon.