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Ham & Mushroom Frittata Recipe

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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.

Here’s what you’ll need:

  • Diced Ham
  • Mushrooms (I used baby bellas)
  • Butter
  • Eggs
  • Heavy Cream
  • Dried Parsley (optional)
  • Salt & Cracked Black Pepper, to taste
  • Fresh Grated Cheddar Cheese

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.

Ham & Mushroom Frittata

Preparing a frittata in a skillet
 
Transfer skillet to pre-heated oven and finish cooking until eggs are set, 3 to 4 minutes. Top with a little more cheese if desired and return to oven for an additional minute or two, until cheese is melted.
 
Remove from oven and slide onto a plate. Be sure to use an oven glove to remove the hot skillet (yes, I forgot once and grabbed the hot handle).
 
Cut into wedges and serve.

Easy Frittata Recipe

 
wedge slice of frittata with ham and mushrooms
Yield: 1 Frittata

Ham and Mushroom Frittata

wedge slice of frittata with ham and mushrooms

A delicious skillet frittata with cheese, ham and mushrooms for an easy breakfast or brunch meal.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1/2 c Ham, diced
  • 1/4 c Mushrooms (I used baby bellas)
  • 1 tbsp. Butter
  • 4 Eggs, beaten
  • 2 tbsp. Heavy Cream
  • 1 tsp Dried Parsley (optional)
  • Salt & Cracked Black Pepper, to taste
  • Fresh Grated Cheddar Cheese, less than 1/4 c

Instructions

  1. Heat an oven proof skillet over medium heat. Add butter and coat bottom and sides of skillet.
  2. Preheat oven to 350°F.
  3. Add the ham and mushrooms to the hot skillet and sauté for 5 minutes.
  4. 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.
  5. Transfer skillet to pre-heated oven and finish cooking until eggs are set, 3 to 4 minutes. Top with a little more cheese if desired and return to oven for an additional minute or two, until cheese is melted.
  6. Slide the frittata onto a plate and cut into wedges before serving.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 358Total Fat: 27gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 440mgSodium: 504mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 24g
 
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Thank you for stopping by! I hope that you enjoy this easy and delicious breakfast recipe. Check out more breakfast recipes on the blog for more easy breakfast meals.

Meet Julia

Author of Julia's Simply Southern

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Miz Helen

Tuesday 10th of January 2017

I love a Frittata for any meal and your recipe looks delicious. Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.Miz Helen

Tammy C

Monday 9th of January 2017

I came across this on southern plate. This looks and sounds amazing. My husband just started making these. He's been looking for variations. I will tell him about your recipe. Thanks for sharing.

Julia's Simply Southern

Monday 9th of January 2017

Thank you Tammy! I appreciate your stopping by. Frittatas are great and can be customized so many ways to suit your taste. We love them.