Can I interest you in a cheesy brunch?
I absolutely love this frittata. When a single dish works for breakfast, brunch, lunch or dinner — sometimes all in one day — you know it’s a winner.
This version was inspired by a roasted vegetable and queso frittata I included in my cookbook, but here I swapped roasted vegetables for bright spring produce and finished the dish with a lemony arugula salad on top.
There’s also crispy prosciutto for a salty, crunchy contrast — a serious flavor boost.
Those little cheesy pockets are the best part.
This frittata reminded me of a super cheesy vegetable pizza — not identical to pizza, of course, but similar in that it’s rich, melty and loaded with vegetables. It’s indulgent and fresh at the same time.
I was originally going to make a quiche, and I even had a pie crust ready from an earlier recipe, but at the last minute I decided to turn it into a frittata. That turned out to be the right call: it’s faster, easier, and just as delicious.
Fun fact: I used to avoid frittatas despite loving eggs, until I tried a queso-based frittata that changed my mind. Queso makes the eggs luxuriously creamy, far better than a frittata mixed with ordinary shredded cheese.
Since this is a frittata and not a quiche, it comes together quickly — an excellent, stress-free choice for holiday brunches like Easter. There’s no pie crust to fuss with and no center to worry about. I like to finish mine under the broiler for a minute or two so the top becomes golden, bubbly and slightly crispy from the cheese, but you can skip that step if you prefer.
Another bonus: this frittata is great served cold or at room temperature. Like quiche, it keeps its flavor even after cooling, so it’s perfect for make-ahead entertaining. You’ll lose some of the melty cheesiness once it cools, but it still tastes fantastic.
It’s hard to get more spring-forward than this — bright greens, tender asparagus, fresh herbs and a tangy arugula topping.
Spring Veggie Frittata with Queso and Arugula
4 to 6
1 hr
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Ingredients
- 4 ounces prosciutto
- 1 tablespoon unsalted butter
- 8 ounces sliced mushrooms, chopped
- 6 asparagus spears, woody stems removed and cut into 1-inch pieces
- 4 green onions, sliced
- 2 garlic cloves, minced
- 8 large eggs
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups baby arugula
- 1 teaspoon olive oil
- 1/2 lemon, juiced
Queso cheese sauce
- 2/3 cup heavy cream
- 12 ounces white cheddar, freshly grated
Instructions
- Preheat the oven to 375°F.
- Heat a 10-inch oven-safe skillet over medium heat. Add the prosciutto (torn into pieces if needed) and cook until crispy on all sides. Remove and drain on a paper towel.
- Add the butter to the skillet, then the mushrooms. Cook until softened, about 5–6 minutes. Add the asparagus and green onions, cooking until slightly tender, about 5 minutes. Stir in the garlic.
- While the vegetables cook, whisk together the eggs, heavy cream, salt and pepper. Make the queso sauce (see below) if you haven’t already.
- Drizzle a few spoonfuls of queso over the vegetables in the skillet and toss gently. Return the prosciutto to the pan. Pour the egg mixture over the vegetables and spoon the remaining queso over the eggs. Bake until the eggs are set and the cheese is golden, about 20–25 minutes. Broil for a minute or two if you want the top bubbly and a little crunchy.
- Toss the arugula with olive oil, lemon juice and a pinch of salt and pepper. Pile the dressed arugula on top of the frittata before slicing and serving.
Queso cheese sauce
- Heat the cream in a saucepan over medium heat until small bubbles form at the edges. Reduce heat to low and add the grated cheese in handfuls, stirring constantly until smooth. Keep warm until ready to use; if it thickens, warm it gently and stir until it loosens.
Did you make this recipe?
I appreciate you so much!
This certainly calls for a mimosa.