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