Ham and Asparagus Omelet Casserole

Ham and Asparagus Omelet Casserole

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  • 2 tbsp butter
  • 4-5 green onions, chopped
  • 1/2 lb fresh asparagus (about ten stalks), chopped into one inch pieces
  • 6 large eggs
  • 1/3 cup heavy cream
  • 2 lb cooked ham, cubed
  • 4 oz cheddar cheese, shredded
  • 4 oz Swiss cheese, shredded
  • 1 tbsp dried mustard
  • 1/2 tsp tarragon
  • salt & pepper to taste


Preheat oven to 350 degrees

Melt butter in a saucepan over medium high heat. Saute the green onions and asparagus until the onion is slightly wilted, but do not brown.

In a mixing bowl, whisk together the eggs, cream and seasonings until well blended.

Place the asparagus, green onion and ham in a buttered casserole dish, then pour the egg mixture over top.

Bake the dish 20 minutes until the eggs are set. Then, cover with the shredded cheeses. Return to the oven and bake an additional 15 minutes or so until the cheese is bubbly and golden.