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.
Special Diets:
Ingredients
Method
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
Serving Size
Calories
260
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.