An easy to make eggs benedict frittata that unlike traditional eggs benedict is fuss free. While great for any meal, this is the perfect brunch recipe or Mother’s Day breakfast. Makes enough for leftovers so pack it for lunch lunch the next day – enjoy!
4 tablespoons olive oil
1 small red onion, diced
2 cups ham, diced
2 cups asparagus, sliced into 1” pieces and cooked. See notes below
2 cups cheddar cheese, shredded (gouda also works well)
12 large eggs
3/4 cup milk
1 1/4 teaspoon salt (if ham is salty reduce to 1 teaspoon)
1/2 teaspoon pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
Mock Hollandaise Sauce
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon lemon juice
1/2 teaspoon mustard (yellow or dijon is fine)
1/8 teaspoon paprika
Heat oven to 350 degrees. Prep and assemble all ingredients.
Cook asparagus, see notes below.
In a 12″ cast iron (or oven safe) skillet over medium heat, add olive oil and onions. Cook onions until tender.
While onions are cooking make egg mixture. In a large bowl whisk eggs, milk, herbs, salt and pepper until well combined.
When onions are tender, add ham to skillet and toss until warm.
Add asparagus to skillet and spread ingredients evenly across pan. Sprinkle with cheese, then pour egg mixture over the top.
Continue cooking over medium heat until edges start to pull away from the sides of pan, usually about 5 to 7 minutes.
Move skillet to oven and bake until set, about 20 to 22 minutes.
Let frittata sit for about 5 minutes before serving.
Warm hollandaise sauce in microwave for 1 to 1 1/2 minutes, adjust time according to microwave.
Serve frittata with hollandiase sauce and a sprinkle of herbs.
The easiest way to cook asparagus is to steam it in microwave. In a microwave safe dish, add asparagus and 1/4 cup water. Cover and microwave on high for 4 minutes or until tender.