This broiled omelet can be thrown together after a busy day with minimal clean up. Experiment with different kinds of mushrooms; they all pair well with salty ham. Savory and delicious either hot or at room temperature, this frittata works well for breakfast, lunch and dinner.

Serves 2

• 3 eggs
• 1/4 cup milk
• Salt and pepper to taste
• 1 tablespoon chopped flat-leaf parsley
• 2 teaspoons butter
• 1 cup sliced mushrooms
• 1/2 cup (about 3 ounces) diced ham
• 1/4 cup grated Fontina or Manchego cheese

1. Arrange a rack 6 to 8 inches from the heating element; preheat broiler. In a medium bowl, whisk together eggs, milk, salt, pepper and parsley; set aside.
2. Melt 1 teaspoon of the butter in an 8-inch cast iron or ovenproof non-stick skillet over medium heat. Add mushrooms and ham and cook, stirring occasionally, until mushrooms are just tender, 4 to 5 minutes. Add mushroom-ham mixture to reserved egg mixture while stirring the eggs constantly.
3. Melt remaining 1 teaspoon butter in same skillet. Add egg mixture and cook, stirring occasionally and running a heatproof rubber spatula around the edges from time to time, until eggs are just set and bottom is golden brown, 3 to 4 minutes. Sprinkle with cheese and transfer to oven. Broil until eggs are completely set and cheese is golden brown, 2 to 3 minutes.
4. Set skillet aside for 2 to 3 minutes, then transfer frittata to a cutting board and cut into wedges. Garnish with more parsley, if you like.