It’s the beginning of a new week in the new year! Many of you may be working on healthier eating options. This ham and mushroom frittata is a great low carb healthy option. It’s practically no carb.
A frittata is like an open faced omelet or crustless quiche. It starts out on the stove top and is finished up in the oven. It’s an easy recipe that doesn’t take a lot of time, great for breakfast or brunch.
You can customize fillings to suit your taste too! I made this ham and mushroom frittata because I have leftover ham from the new year’s day meal.
- 1/2 c Ham, diced
- 1/4 c Mushrooms (I used baby bellas)
- 1 tbs Butter
- 4 Eggs, beaten
- 2 tbs Heavy Cream
- 1 tsp Dried Parsley (optional)
- Salt & Cracked Black Pepper, to taste
- Fresh Grated Cheddar Cheese, less than 1/4 c
Heat an oven proof skillet over medium heat. Add butter and coat bottom and sides of skillet.
Preheat oven to 350 degrees.
Add ham and mushrooms, saute 5 minutes.
In a small bowl, beat eggs together with heavy cream. Add salt, pepper and parsley.
Pour egg mixture into skillet. Sprinkle with a little cheese. Do not stir. Cook until the sides begin to set, about 4 minutes.