We could eat a frittata, egg bake or quiche every day. With the wide variety of things you can throw into the dishes, we’d never tire of them. If we didn’t have to watch our cholesterol, they would happen way more often in our castle! This one happened because we had ham, spinach and mushrooms and I was bored and looking into the fridge. Good food often comes out of boredom!
I sautéed the onions until they were lightly browned in a drizzle of oil in my large nonstick skillet. That skillet can go into the oven, which is where I usually finish off my frittatas under the broiler. The onions got a little darker than I’d planned because I was busy cleaning and slicing the mushrooms. But we like caramelized onions and these were getting close to that.
I added the mushrooms and sautéed them for a few minutes along with the diced ham.
As they heated through I chopped up a large handful of fresh spinach and halved some cherry tomatoes. I added them to the skillet.
I had some fresh green onions from the garden and chopped them up to add to the skillet for color.
I often use both regular onions and green onions, just for that green effect in dishes.
Veggies, ham and mushrooms all added to the skillet, I whisked together some eggs with half and half, milk, and dry mustard. I added salt and pepper and poured the egg mixture into the skillet. I stirred it, dragging the spatula around the bottom and sides to fluff it a little before letting it set.
I added a cup and a half of shredded gouda and stirred it into the frittata.
I let the frittata cook until it was setting up nicely but still a little soft in the center. I put it into the oven under the broiler and let it finish firming up and become golden in spots.
Removing the frittata from the broiler I let it set for a few more minutes of firming up, then cut it into wedges and served it with a handful of some sweet and crispy red grapes. It was an excellent breakfast for a weekend!
The creamy eggs full of bites of vegetables and salty ham were delicious. And the best part of the egg dishes is that leftovers are easily reheated for several days.
Ham and Vegetable Frittata
1/2 cup onion; diced
8 ounces mushrooms; sliced
drizzle of canola oil
Handful of fresh spinach; chopped
Handful of cherry tomatoes; halved
1/2 cup ham; diced
1/4 cup green onions; diced
8 large eggs
2 cups milk
1 cup half and half
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups gouda or cheddar; shredded
Sauté onion in a drizzle of oil until translucent and turning brown. Add mushrooms and cook another 2-3 minutes. Add spinach, tomatoes and ham and heat through, about 4-5 minutes. Add diced green onions.
Whisk together eggs, milk, half and half, dry mustard, salt and pepper. Pour into skillet and use a spatula to stir the bottom and sides to fluff the mixture.
Add cheese and stir to mix. Let frittata set up and when still a little loose in the center place under broiler for a few minutes. When golden brown in places remove from oven and let set for 10 minutes to finish firming up.
Slice into wedges and serve.