Spring Veggie Frittata with Queso and Arugula.
Can I interest you in a cheesy brunch?!
I freaking love this. When a meal can be breakfast, brunch, lunch or dinner… or all four, you know that you’ve hit the jackpot.
Okay guys. You might remember that in seriously delish, I have a roasted vegetable and queso cheese frittata recipe. That’s where the inspo came from for this recipe, but instead of using roasted veggies, I used a bunch of spring veggies and topped it with some lemony arugula.
And there is crispy prosciutto in there too! Flavor BOMB.
Seriously. Just look at those cheesy pockets!
I am not kidding when I say that this reminded me of super cheesy pizza. It is SO good. I mean, it obviously isn’t exactly like pizza and I certainly don’t think it should replace pizza, but it has such a wonderfully cheesy flavor and is so packed with veg, that it reminded me of eating cheesy pizza. Topped with vegetables.
AND I LIKED IT.
The truth is that I was originally going to make this into a cheesy quiche, but I was hesitant on how the queso cheese would be with the quiche crust. I even had a pie crust all ready from the coconut custard pie I had made earlier in the week. But at the last moment, I chickened out and went with the frittata. Which is hilarious, because I usually don’t even like frittatas!
True story: I never liked frittatas or was even tempted by them, which is shocking given my extreme love for all things eggs, until I tasted the queso frittata that inspired the one in my first book. And even since, a frittata with queso cheese is all I even want. For some reason, it is SO much better than a frittata with regular, old shredded cheese tossed in. The queso makes it so creamy and wonderful. Oooooh it’s just a dream.
And it gets even better. Since I made this a frittata and NOT a quiche, it will take you no time at all! It is completely doable for your easter brunch. It’s stress-free, there is no anxiety over pie crust, there is no worrying about the center being set, because it’s a just quick frittata. I like to broil mine for a few minutes to finish it off and get the top a little golden, bubbly and even crunchy from the cheese. But you can have the ingredients prepped when your guests arrive, throw this together while they are there and it will be done in no time at all.
ALSO. More good news. It tastes excellent COLD. Just like how quiche tastes pretty dang good when it’s cold? So does this. It tastes good when cold or at room temperature, so if you let it cool a bit before serving, it will still taste fabulous. The only thing you won’t have it the creamy, melty cheesiness, but it’s not like that is everything in life.
(WAIT yes it is.)
I mean, we can’t even GET more springy than this.
- 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
- 2/3 cup heavy cream
- 12 ounces white cheddar cheese freshly grated
Preheat the oven to 375 degrees F.
Heat a 10-inch oven safe skillet over medium heat. Add the prosciutto slices (it’s okay if it’s torn into pieces!) and cook it until it is crispy on all sides. You want it to look like bacon. Remove the prosciutto and place it on a paper towel.
Add the butter to the skillet. Add the mushrooms and cook until softened, stirring often, about 5 to 6 minutes. Add the asparagus and green onions to the skillet and toss well. Cook until slightly softened, about 5 minutes. Stir in the garlic.
While the veggies are cooking, whisk together the eggs, heavy cream, salt and pepper. At this time, you can also make the queso cheese which is pretty quick!
Drizzle a few spoonfuls of the queso cheese over the veggies in the skillet, tossing gently. Add the prosciutto back into the skillet. Pour the egg mixture over top and spoon the rest of the queso sauce over the eggs. Bake until the eggs are set and the cheese is golden, about 20 to 25 minutes. You can broil the last minute or two on high to get the cheese a little bubbly and crunchy.
Toss the arugula with the olive oil, lemon juice and a pinch of salt and pepper. Pile it on top of the frittata before slicing and serving!
Heat the cream in a saucepan over medium heat until bubbles just form around the edges of the pan. Reduce the heat to low, add the cheese in handfuls, stirring constantly until it melts and is smooth. Set the cheese aside until ready to use. If it thickens up too much, simply warm it over low heat and stir until it becomes melty again.
This certainly warrants a mimosa.