Ham, Mushroom and Fontina Frittata

Photo by: Whole Foods Market
Wholefoodsmarket

by Whole Foods Market

over 5 years ago

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.
Edamam

Nutrition Info:

PER SERVING:

  • 317 calories
  • 23g total fat
  • 11g saturated fat
  • 370mg cholesterol
  • 832mg sodium
  • 5g carbohydrate (0g dietary fiber, 2g sugar)
  • 23g protein
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