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A Rustic Ham Frittata Makes a Delicious Breakfast
With a bit of leftover ham, you can make a fantastic, savory breakfast in a pretty short amount of time. Pair this with a beautiful assortment of fruit and toast, and you have a healthy, well rounded meal that will last you through the morning. If you don’t have any ham leftover from a previous meal for a Rustic Ham Frittata, grab some ham at the deli, or even in the hot dog case of the grocery store. You can often find diced ham or ham steaks ready for your cooking.
Rustic Ham Frittata Reheats Well
If you are only feeding one or two for breakfast, you have a couple of choices. Make a smaller Rustic Ham Frittata, if you have a small nonstick pan, or you can make a regular one and have some of the best breakfast leftovers you could imagine. Simply place in foil and heat in a 350 degree F oven for about 10 minutes, or place on a microwave safe plate and microwave for 1-2 minutes.
Ingredients
- 4 oz baby bella mushrooms, cleaned and sliced
- 1 medium onion, diced
- 2 T butter, divided
- 1 sm can chopped black olives
- 1 C ham, diced
- 10 eggs
- 1/4 C half n half or milk
- salt
- pepper
- 1 C cheddar, shredded
Instructions
- Heat a nonstick saute pan over medium heat.
- Add 1 tablespoon of butter. When melted, add the mushrooms and onions. Saute until the mushrooms start to brown and the onions are clear.
- Add the ham and olives, turning to brown and heat them.
- Whisk the eggs in a bowl. Add the half n half or milk, salt and pepper. Whisk to completely incorporate.
- Add the remaining tablespoon of butter to the pan. When melted, pour in the egg mixture. Turn the heat down to medium low and cover the pan. Let cook for about 4 minutes, or until the top of the frittata is dry.
- Cover with cheddar, and place lid back on the pan. When the cheddar is melted, remove from the heat and serve with toast and fruit.
Rustic Ham Frittata Remade
Don’t limit yourself to just ham and cheddar. Just about any meltable cheese and tasty meat works well in a frittata. Leftover roasted vegetables work well too. Use what’s available and adapt this to your tastes.
4 oz baby bella mushrooms, cleaned and sliced
1 medium onion, diced
2 T butter, divided
1 sm can chopped black olives
1 C ham, diced
10 eggs
1/4 C half n half or milk
salt
pepper
1 C cheddar, shredded
Heat a nonstick saute pan over medium heat.
Add 1 tablespoon of butter. When melted, add the mushrooms and onions. Saute until the mushrooms start to brown and the onions are clear.
Add the ham and olives, turning to brown and heat them.
Whisk the eggs in a bowl. Add the half n half or milk, salt and pepper. Whisk to completely incorporate.
Add the remaining tablespoon of butter to the pan. When melted, pour in the egg mixture. Turn the heat down to medium low and cover the pan. Let cook for about 4 minutes, or until the top of the frittata is dry.
Cover with cheddar, and place lid back on the pan. When the cheddar is melted, remove from the heat and serve with toast and fruit.
You’ll love the versatility of a good Rustic Ham Frittata!
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