Monday, December 8, 2014

Ham and Mushroom Frittata

I'm back going through my cookbooks for a change! I haven't yet used my cask iron skillet for a frittata so I was excited when I came across this recipe. I mostly use that skillet for bacon. Lots and lots of bacon. Did you know we really like bacon in this house?

Anyway, I sliced up some ham and mushrooms and did this. I might use cooking spray instead of butter next time, it all stuck to the bottom of the pan a bit much (it's currently soaking in my sink). Either way, a really delicious egg dish that doesn't take much to make. You could also do it like almost any other omlette or egg bake and add your favorite ingredients. Case in point-the original recipe calls for broccoli. I accidentally bought mushrooms and deiced to use those instead. 

One of the best things about learning to cook, you don't need to follow the recipe to a 't'. You can feel free to add ingredients and mix things up a bit to 1. What you have in the house, and 2. What you like to eat.

Ham and Mushroom Frittata-adapted from Taste of Home Cooking School
Total Time: 15 minutes
Serves 4
  • 6 eggs
  • 1/4 teaspoon pepper
  • 1 cup cooked ham, diced
  • 1 1/4 cup swiss cheese, shredded and divided
  • 8 ounces mushrooms, sliced
  • 1 tablespoon butter
In a medium bowl, whisk eggs, pepper, ham and 1 cup cheese. Set aside. In a 10 inch oven proof cast iron skillet, saute mushrooms in butter over medium heat for about 4 minutes. Pour in egg mixture, cover and cook for 4-6 minutes or until eggs are almost set.

Turn on broiler. Add remaining cheese to top of eggs and place in broiler for 4-6 minutes or until eggs are set and cheese is melted. Let stand for a few minutes.
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