Spring Frittata with White Beans and Leftover Ham
Spring is here and Easter was right behind it! While you might have celebrated in a smaller group this year, there’s one thing we can always guarantee — leftover ham.
Sandwiches might pass for one leftover meal or two, but what if you could serve breakfast or brunch the next day while using up and highlighting the leftover ham in an elevated way? Well, we created this perfect springtime brunch recipe just with that in mind!
This spring frittata made with our creamy great northern beans, savory ham, gruyere cheese, and fresh spring vegetables and herbs works perfectly for a post-Easter brunch. This skillet recipe is perfect for this time of year because it allows you to showcase and use delicious veggies that are just in season, like asparagus, spring onions, and fresh dill. But you can also feel free to mix it up with the veggies and flavors that you like most to meet your tastes.
Of course, you can’t forget to include our white beans in the mix. While most may not think of beans as a normal breakfast food, they are a delicious and healthy way to add protein into any frittata or breakfast casserole. We are convinced that once you give them a try for yourself you will be converted to thinking of beans more than just a Full English.
While this is a great breakfast or brunch recipe for feeding a table of any size (this recipe makes about 8 servings), you don’t have to worry about making too much. This frittata freezes very well and can be saved and easily reheating later on. Leftovers are also good for the next couple of days left in the fridge, so you can enjoy it for breakfast throughout the rest of the week.
With a handful of fresh ingredients added to our delicious beans, this spring frittata recipe is ready to go in under 30 minutes and only uses one pan. Let’s get crackin’ (our only egg joke, we promise)…
- 1 15.4 oz. jar of Randall Beans Great Northern Beans, rinsed and drained
- 1 ½ cups of diced, cooked ham
- 1 lb. asparagus spears, trimmed and cut into one-inch pieces
- 1 bunch of spring onions, chopped, whites and greens separated
- 8 – 10 large eggs
- 1 ½ cups of shredded gruyere cheese
- 2 Tbsp. fresh chopped dill
- Olive oil
- Salt and pepper
- Preheat oven to 350 degrees F.
- Add 2 Tbsp. of olive oil to a 10 in. cast iron or oven-safe skillet over medium heat. Add scallion whites and asparagus pieces, stirring for 5-7 minutes, or until the asparagus is tender-crisp and onion whites are translucent. Add the drained beans and the ham until warmed through.
- In a separate bowl, gently beat the eggs with salt and pepper to taste until just combined. Add half the scallion greens (reserve the rest for garnish) and the shredded cheese and mix gently.
- Pour egg mixture over the contents of the skillet, and stir to evenly distribute the ingredients.
- Transfer the skillet to the preheated oven and bake on the center rack for 15 – 20 minutes, or until the top is golden and slightly browned.
- One out of the oven, allow to cool for 5 minutes before slicing and garnishing with remaining onion greens and fresh dill.
- Serve warm or cold. Enjoy!
A Second Helping
Check out some of our favorites from the Randall Beans recipe collection: