Spring Frittata

Spring Frittata

Great for breakfast, lunch, or a light dinner. We call this a “Spring Frittata” only because it features iconic springtime ingredients like fresh asparagus, ham, and fresh chives. But you can start with the basic recipe and customize it to suit your tastes or what’s in the refrigerator. For example, make a pizza-flavored frittata by substituting cooked sausage and diced pepperoni for the ham and adding Italian herbs to the egg mixture. Or go Greek with chopped fresh spinach, crumbled feta, and oregano.

Sign up for our recipe of the week


  • 6 large eggs
  • 1/4 heavy cream, half and half, or milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup grated mozzarella or Cheddar cheese
  • 2 tablespoons chopped fresh chives (optional)
  • 2 tablespoons butter
  • 1 cup chopped fresh mushrooms
  • 4 spears of fresh asparagus, sliced into 1-inch pieces
  • 1/4 cup diced red bell pepper or sun-dried tomatoes
  • 1/2 cup diced ham


Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

In a medium mixing bowl, combine the eggs, cream, and salt and pepper. Whisk to combine. Stir in the chives, if using. Stir in the cheese. Set aside.

Melt the butter in a large oven-proof skillet, preferably nonstick or well-seasoned cast iron, over medium heat on the stovetop. Sauté the mushrooms, asparagus, and red bell pepper until tender, about 5 minutes. Stir in the ham. Distribute the ingredients evenly over the bottom of the skillet.

Pour the egg mixture evenly over the vegetables and meat. Place the skillet on the grill grate and cook the frittata until it is firm in the center and lightly browned on the bottom, 15 to 20 minutes.

Allow the frittata to cool for 5 minutes before slicing into wedges and serving.