Ham, Mushroom and Fontina Frittata

Ham, Mushroom and Fontina Frittata

Recipe Rating: 3.73607
Serves 2
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 reduced fat (2%) milk
  • 1/8 teaspoon fine sea salt
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 teaspoons unsalted butter, divided
  • 1 cup sliced mushrooms (like cremini, white button, or shiitake)
  • 1/2 cup (about 3 ounces) diced ham
  • 1/4 cup grated Fontina or Manchego cheese
  • 1/4 teaspoon ground black pepper
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.
Nutritional Info: 
Per Serving: 260 calories (150 from fat), 17g total fat, 8g saturated fat, 335mg cholesterol, 780mg sodium, 4g carbohydrates, 23g protein.
Special Diets: 

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