Ham, Asparagus and Mushroom Frittata
Ham, Asparagus and Mushroom Frittata is a ham and cheese frittata packed with spring vegetables. It’s on the table in 30 minutes!
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. 🙂
I did make this Broccoli Strata a few weeks back, which is perfect for your Easter brunch. This Ham and Asparagus 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 strawberry scones, sheet pan pancakes, and my carrot cake baked oatmeal.
This ham and cheese frittata is perfectly versatile, and may be enjoyed for breakfast, brunch OR dinner. 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 Notes:
- This ham and asparagus 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 filling may be prepared in advance to get this frittata on the table even faster at meal time!
More egg recipes you’ll love:
- Asparagus frittata
- Bacon and egg cups
- Breakfast casserole
- Breakfast hash by Cafe Delites
- Deviled eggs with bacon
- Egg salad
- Hard boiled eggs
- Mini quiche
- Poached eggs
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Ham, Asparagus and Mushroom Frittata
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 half and half substitute with the milk of choice
- 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)
Instructions
- Preheat the oven to 400 degrees.
- 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.
- 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.
- Remove from heat and let stand 5 minutes. Top with chopped parsley if using, then slice, serve, and enjoy!
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!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
21 Comments on “Ham, Asparagus and Mushroom Frittata”
I keep forgetting that Easter is coming up too, and I think it’s because it’s so late this year! And hooray for it almost being your birthday! 🙂 I am loving all of the Easter recipes I’ve been seeing though. And this frittata is calling mu name. Anything with asparagus and mushrooms is a winner in my book, so I can only imagine how delicious this must taste! What a beautiful spring dish, Marcie!
It has been fun seeing all the Easter recipes floating around…all the bird nest desserts are especially cute! Thanks Gayle!
What a great Easter brunch recipe! I hope you have a wonderful birthday!
Thank you so much Laura!
this is so perfect for spring Marcie! love the mushrooms and asparagus!
Thanks Manali! I’m loving all the spring produce right now!
Happy very early birthday!! haha 🙂 I am so not on top of easter this year either – then again, it’s just me, the husband and a close friend of mine so nothing really fancy or big! But I should think about what I’d like to make! This week, this week! ANYWAY loving the sound of this frittata! I tend to forget about frittatas which is just so silly!
Thanks Ashley! haha This birthday is one I wanted to forget about but now I’m doing my best to embrace it. 🙂 And I know whatever you make for Easter will be fabulous!
Oh and by the way…I’ve been wanting to get to your site for a while to check out those energy bites but it’s acting up for me. Hope it gets fixed soon!
It totally snuck up on me this year too. I’m not hosting either but I do love seeing all the yummy recipes. Yay for almost your birthday! This frittata looks perfect, Marcie! I love everything everything about it!
Thanks Kelly and I’m sure you’re still plenty busy with the little ones for Easter. Those days are gone for me so enjoy!
This is a great breakfast/brunch idea.
Thanks Pamela!
Easter sneaks up on me when it’s late more than when it’s early; this year I keep thinking “hasn’t Easter already happened?” This frittata would be an amazing addition to brunch, but I love brinner so it might have happen before Easter in a brinner situation. Have a great week, Marcie!
Maybe that’s what I was thinking too Kelsie! haha Thanks and have a wonderful week yourself!
This looks amazing! I’m definitely ready for Easter, but I’m not hosting so it is ok. Can’t wait to try this frittata, it is great for breakfast or lunch (or dinner)!
Thank you Mira!
I haven’t been on top of things with planning my Easter menu at all this year! Love this easy option!
Thanks Jessica!
So incredibly good. My favorite frittata recipe!
I’m so glad you like it! 🙂