Ham, Mushroom and Fontina Frittata
- 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.
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- 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