Best Ham And Mushroom Frittata Recipes

GARLICKY HAM, MUSHROOM, AND SPINACH FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large ovenproof skillet over medium heat; cook and stir garlic and shallot in hot butter until shallot is softened, about 5 minutes. Stir mushrooms into shallot and garlic; cook and stir until mushrooms begin to brown, 8 to 10 minutes. Stir spinach into mushroom mixture, cover, and cook until spinach is wilted, about 5 more minutes, stirring occasionally.
• Stir in ham, cook until ham begins to brown, about 5 minutes. Pour eggs evenly into skillet and cover.
• Bake in the preheated oven until the frittata is set in the middle and lightly puffed, about 25 minutes. A knife inserted into the center of the frittata should come out clean. Sprinkle with Cheddar cheese, let stand until cheese has melted, about 5 minutes. Season with salt and black pepper.

MUSHROOM, BELL PEPPER, AND HAM FRITTATA

Steps:

• In a large ovenproof skillet over medium heat, warm the oil.
• Add in green onions, bell peppers, and mushrooms; stir/saute until tender, about 6-7 minutes; stir in ham.
• Preheat broiler; in a medium bowl, whisk together the eggs, water, salt, thyme, pepper, 1 cup cheese, and parsley.
• Pour over vegetables in the skillet; decrease heat to med-low, cover, and cook until eggs are set and the top is almost dry, 10-12 minutes.
• Sprinkle remaining ½ cup cheese on top; broil until frittata is puffy and cheese is melted, about 1 minute.
• Let stand for 5 minutes; cut into wedges and serve.
• Serve with a dollop of sour cream, if desired.

MUSHROOM AND SHALLOT FRITTATA WITH HAM.

Steps:

• Preheat oven to 350°F.
• Saute shallots and mushrooms in butter until soft.
• Whisk egg beaters, egg and water in a bowl.
• Add 1/2 cup cheese, cilantro, parsley, chives, pepper, ham and sauteed shallots and mushrooms to egg mixture and stir to combine.
• Spray deep dish pie plate with cooking spray, pour in mixture top with the remaining cheese and bake at 350°F for 30-40 minutes or until a toothpick comes out clean.

HAM AND MUSHROOM FRITTATA

Steps:

• Preheat the oven to 425° Separate 4 of the eggs, placing the yolks in a medium bowl and the whites in a large one. Add the remaining 4 eggs to the yolks and whisk in the cream, Parmigiano and Gruyere. Beat the egg whites with a clean whisk or electric mixer until they form stiff peaks. Fold the egg whites into the egg mixture until there are no streaks. Season with the salt and pepper and set aside. Heat the olive oil in a large, ovenproof skillet over medium-high heat. Add the mushrooms and ham and cook for about 3 minutes. Pour the egg mixture into the pan and cook, lifting the edges with a spatula to allow the uncooked egg to flow to the bottom of the pan. Cook until the edges of the frittata are firm and the center is still runny, 7 to 10 minutes, then transfer the pan to the oven and bake about 8 minutes until set, puffed and golden. Cool slightly, then cut into wedges and serve.