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Ham and cheese frittata in a skillet

Ham and Cheese Frittata

Ham and Cheese Frittata is the ultimate make ahead breakfast or brunch recipe! It's great for leftover ham and it's easily customized with your favorite cheese and veggies!
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Ingredients

  • 1 1/2 tablespoons extra virgin olive oil divided
  • 1 medium leek white and light green parts only, halved and sliced into half moons; sub with half an onion or shallot
  • 2 cloves garlic minced
  • 8 ounces cremini mushrooms stemmed and sliced
  • 8 ounces asparagus cut into 1" pieces
  • 1 cup diced ham fully cooked
  • 8 large eggs
  • 1/2 cup half and half substitute heavy cream or milk of your choice
  • 1/2 cup grated cheddar cheese sub with your favorite grated cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Freshly chopped Italian flat leaf parsley for garnish (optional)

Instructions 

  • Preheat the oven to 400 degrees. Heat 1 tablespoon of the oil in a 9 or 10" non-stick or cast iron skillet over medium heat.  Add the leek, garlic and mushrooms and sauté for 2 minutes.  Add the asparagus and a pinch of salt, and cook until crisp tender and the mushrooms are softened, about 3 minutes more.  Stir in the diced ham, then brush the sides of the pan with the remaining oil to prevent sticking.
    1 1/2 tablespoons extra virgin olive oil, 1 medium leek, 2 cloves garlic, 8 ounces cremini mushrooms, 8 ounces asparagus, 1 cup diced ham
  • While the vegetables cook, beat the eggs and half and half in a medium bowl until well combined.  Whisk in the cheese, salt, and pepper, and pour the mixture evenly over the vegetable ham mixture.  Cook over medium heat until the bottom of the eggs just start to set, then remove from heat and bake in the oven for 8-10 minutes or until the eggs are set but appear slightly moist in the center.
    8 large eggs, 1/2 cup half and half, 1/2 cup grated cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper
  • Remove from heat and let stand 5 minutes.  Top with chopped parsley if using, then slice, serve, and enjoy!
    Freshly chopped Italian flat leaf parsley

Notes

  • Pro tip:  Be careful not to overcook the eggs.  The frittata should be set but the middle should still be slightly moist.
  • Prep the vegetables up to a few days in advance to make this recipe go even more quickly.
  • You can customize this frittata with any of your favorite meats, vegetables, or cheese.  Omit the ham to make it vegetarian, and omit the cheese and use non-dairy milk to make it dairy-free.
  • Store leftover ham frittata in the refrigerator for up to 3 days.

Nutrition

Serving: 8servings, Calories: 218kcal, Carbohydrates: 6g, Protein: 16g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 8g, Cholesterol: 217mg, Sodium: 483mg, Fiber: 1g, Sugar: 2g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!