Ham, Asparagus, and Mushroom Frittata

Ham, Asparagus, and Mushroom Frittata is packed with spring veggies, diced ham, and plenty of cheese.  It’s perfect for breakfast, brunch, or brinner!

Ham, Asparagus, and Mushroom Frittata is packed with spring veggies, diced ham, and plenty of cheese. It's perfect breakfast, brunch, or brinner! @FlavortheMoment

Easter’s in less than a week — are you ready?  It’s kind of been an after thought for me which is strange because it’s late this year and I’ve had plenty of time to think about it.

I don’t have to play the part of the Easter bunny and hide eggs for my kids anymore now that they’re teens and I’m not hosting Easter dinner, so maybe that’s why it’s escaped me.  I also have a BIG birthday coming in exactly one week too….that alone is a huge distraction.

I may or may not divulge my age next week. 🙂

Ham, Asparagus, and Mushroom Frittata is packed with spring veggies, diced ham, and plenty of cheese. It's perfect breakfast, brunch, or brinner! @FlavortheMoment

I haven’t completely gone rogue on Easter, because I did make this Overnight Cheesy Broccoli Strata a few weeks back, which is perfect for your Easter brunch.  This Ham, Asparagus, and Mushroom Frittata is also perfect, and it cooks up in under 30 minutes!

If you need other Easter brunch recipes to go along with this frittata, try my mini strawberry scones, hummingbird muffins, and even my carrot cake baked oatmeal.

 

Ham, Asparagus, and Mushroom Frittata is packed with spring veggies, diced ham, and plenty of cheese. It's perfect breakfast, brunch, or brinner! @FlavortheMoment

This Ham, Asparagus, and Mushroom Frittata is perfectly versatile, and may be enjoyed for breakfast, brunch, OR brinner.  It’s a quick and easy meal that’s packed with protein and veggies, so it will satisfy any time of day.  Serve it with breakfast potatoes, toast, or a side salad to keep things light.

It aims to please.

Recipe Tips/Notes:

  • This frittata is equally delicious meatless — simply omit the ham.  I’ve made a meatless version with goat cheese and it was incredible!
  • You can customize this frittata with any of your favorite meats, vegetables, or cheese.
  • The milk in this recipe isn’t a necessity, but it does result in richer, fluffier eggs.
  • The filling may be prepared in advance to get this frittata on the table even faster at meal time!

Ham, Asparagus, and Mushroom Frittata is packed with spring veggies, diced ham, and plenty of cheese. It's perfect breakfast, brunch, or brinner! @FlavortheMoment

Ham, Asparagus, and Mushroom Frittata

Ham, Asparagus, and Mushroom Frittata is packed with spring veggies, diced ham, and plenty of cheese.  It’s perfect breakfast, brunch, or brinner!

Ingredients:

  • 1 1/2 tablespoons extra virgin olive oil, divided
  • 1 medium leek, white and light green parts only, halved and sliced into half moons
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, stemmed and sliced
  • 8 ounces asparagus, cut into 1″ pieces
  • 1 cup diced ham (I used Wellshire Farms black forest ham)
  • 8 large eggs
  • 1/2 cup milk or cream (I used 1/4 cup skim milk and 1/4 cup half ‘n half)*
  • 1/2 cup grated jack and cheddar cheese blend, or your favorite
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Freshly chopped Italian flat leaf parsley, for garnish (optional)

Directions:

  1. Preheat the oven to 400 degrees.
  2. Heat 1 tablespoon of the oil in a 9 or 10″ non-stick or cast iron skillet over medium heat.  Add the leek, garlic, and mushrooms and saute for 2 minutes.  Add the asparagus and a pinch of salt, and cook until crisp tender and the mushrooms are softened, about 3 minutes more.  Stir in the diced ham, then brush the sides of the pan with the remaining oil to prevent sticking.
  3. While the vegetables cook, beat the eggs and milk in a medium bowl until well combined.  Whisk in the cheese, salt, and pepper, and pour the mixture evenly over the vegetable-ham mixture.  Cook over medium heat until the bottom of the eggs just start to set, then remove from heat and bake in the oven for 8-10 minutes or until the eggs are set.
  4. Remove from heat and let stand 5 minutes.  Top with chopped parsley if using, then slice, serve, and enjoy!

Recipe Notes:

  • This frittata is equally delicious meatless — simply omit the ham.  I’ve made a meatless version with goat cheese and it was incredible!
  • You can customize this frittata with any of your favorite meats, vegetables, or cheese.
  • The milk in this recipe isn’t a necessity, but it does result in richer, fluffier eggs.
  • The filling may be prepared in advance to get this frittata on the table even faster at meal time!
All images and text ©.

Nutrition Information

Yield: 8 servings, Serving Size: 8 servings

  • Amount Per Serving:
  • Calories: 169
  • Total Fat: 11g
  • Saturated Fat: 4g
  • Cholesterol: 202mg
  • Sodium: 394mg
  • Carbohydrates: 6g
  • Fiber: 1g
  • Sugar: 3g
  • Protein: 13g

Ham, Asparagus, and Mushroom Frittata is packed with spring veggies, diced ham, and plenty of cheese. It's perfect breakfast, brunch, or brinner! @FlavortheMoment