Total Time
1hr 30mins
Prep 35 mins
Cook 55 mins

We love different kinds of Frittatas. I hope that you will enjoy this one. This makes 12 servings, It is good cold. Leave out the ham and you have a great vegetarian dish.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Melt butter in nonstick skillet.
  3. Cook potatoes, onions and mushrooms over medium heat until tender.
  4. Add asparagus pieces and ham, if using.
  5. Season with salt and pepper.
  6. Spread mixture into an oil-sprayed 9x13-inch baking dish.
  7. Stir in cheeses, cream, parsley, salt and pepper into beaten eggs.
  8. Pour egg mixture into baking dish.
  9. Top with asparagus tips.
  10. Bake 45 to 55 minutes until set in middle.
  11. Cool 10 minutes before serving.


Most Helpful

I tried this recipe this morning for the crew at work and got rave reviews. I was a bit reluctant with all the cheeses in it, but forged ahead. It was DELICIOUS!!! The only changes I made was to add some dried basil and thyme to the cheeses before stiring into the beaten eggs, and substituted cooked link sausage for the ham. I definitetly will make this again. Thanks Barb.

GregV March 20, 2005

Excellent frittata When my family was young (and poor) at the end of the month, before pay day, I would make a similar dish where using left over veggies. (We called it "slop de jour") It was always different depending on what was in the fridge. Now that my sons are married their wives asked me one day, "how do you make slop de jour?" They had looked on the internet but couldn't find a recipe. We all had a good laugh when I explained that it meant slop of the day and changed with the seasons. I gave them this recipe and explained how to use whatever veggies they had on hand. We ALL love this recipe and Frittata sounds so much nicer than slop. Thanks for a great recipe

amigamaria May February 05, 2005

This is a delicious way to 'clean out your fridge'! I had odds and ends and found this recipe that used, basically, odds and ends and, boy, was it good! I used low-fat mozzarella and ricotta because of what I had on hand. I left out the ham and served this with a side of Chinese BBQ ribs. Also, I halved the recipe for my little family and have enough leftover for my lunch tomorrow. Thanks Barb, great recipe!

Hey Jude April 28, 2004

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