Frittata’s look super impressive; but cook up super quick. Like a quiche, you can fill them with anything. I used what I had–some leftover deli ham from a picnic on the beach, cheddar cheese (a staple) and parsley from my herb garden.
I made this for my in-law’s last morning in town. Served with some cantaloupe–it is the perfect meal for company. Frittata’s are great reheated too–make one on Sunday and have the leftovers for a quick breakfast before your work day.
1 tablespoon unsalted butter
1 cup of deli ham diced (this equals about 8 slices)
6 eggs, beaten until light yellow and fluffy (use an immersion blender, takes 2 minutes!)
1 tablespoon of fresh parsley, roughly chopped
1 tablespoon hot mustard (or dijon)
Salt and pepper
1/2 cup shredded cheddar cheese
1. Preheat the oven to Broil.
2. In an oven proof skillet, melt butter over medium heat. Tilt the skillet so the melted butter coats the sides and bottom of the skillet.
3. Add the diced ham to the skillet and let cook until crispy at the edges (my mom always called this “frizzled ham,” because the ham would curl up at the edges). This should take 1-2 minutes.
4. Add parsley, mustard and salt and pepper to beaten eggs.
5. Pour egg mixture into the skillet with ham. Egg mixture should evenly coat the bottom of the pan.
6. Cook over medium heat until the bottom is set, about 5 minutes.
7. When the bottom is set, sprinkle cheddar cheese on top. Place skillet in oven under the broiler for about 4-5 minutes. Keep a close eye on the frittata. It is finished when the top sets and gets all yummy and bubbly.
8. Remove from oven and let rest for 5 minutes. Cut frittata into wedges and serve.