Ham and Gruyere Frittata

Last night I got back from a whirlwind weekend at Blissdom Canada. It was a great conference full of fantastic talks and the chance to meet some truly amazing women. It forced me to think about my game plan for this little ol’ blog that I love oh so much, and I’m really excited for what lies ahead.

I was still reeling from it when I got home last night, so dinner had  to be a quick one. I went will my go-to quick and easy dinner – a frittata.

Frittatas are fantastic because you really only need to have eggs and butter to make them. Then you just load it up with whatever veggies, meats, and cheese you have leftover in your fridge. I’ve shared my “Steps to an Easy Frittata” before, but here is what I did to make this awesome Ham & Gruyere version. Garrett says it was the best one I’ve ever made – always a nice compliment when you make someone dinner.

A week ago, we had one of those big spiral cut hams for dinner when company was over. I chopped up the leftovers and tossed them in the freezer for omelettes, quiches, casseroles, pasta dishes, or in this case a frittata. I also do this with peppers when they’re on sale. Then I added in some gruyere from the fridge, whatever vegetables I could find (we really need to go shopping!) and the last of the fresh herbs from the porch planters.

Ham and Gruyere Frittata

 

Save Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Serves: 4 servings

Ingredients

• 2 tbsp butter
• ½ cup mushrooms, chopped
• 5 green onions, chopped
• 10 eggs
• 1 cup chopped ham
• 1 cup grated gruyere cheese
• 1 tbsp fresh chives
• 1 tsp fresh parsley
• salt and pepper to taste

Instructions

1. In a large oven proof skillet, melt the butter on medium heat. Add in the mushrooms and green onions, saute for about 5 minutes or until soft. Meanwhile, preheat the broiler.
2. Whisk eggs in a large bowl with the salt and pepper. Pour the egg mixture into the pan, stirring gently.
3. Sprinkle on the chopped ham and fresh herbs, then add the cheese on top. Cook for 7 minutes or until the bottom and sides are set, but the center is still runny.
4. Place the skillet on a rack 6-8 inches below the broiler. Put the frittata under the broiler and cook until set and the top is browned, about 2-3 minutes. Watch constantly, as this can easily burn.
5. Remove from the oven and run a spatula along the edges to ease it off the pan. Gently slide onto a serving plate and cut into slices.

3.3.3077

In a large ovenproof skillet, melt the butter on medium heat. Add in the mushrooms and green onions, saute for about 5 minutes or until soft. Meanwhile, preheat the broiler.

Whisk eggs in a large bowl with the salt and pepper. Pour the egg mixture into the pan, stirring gently.

Sprinkle on the chopped ham and fresh herbs, then add the cheese on top. Cook for 7 minutes or until the bottom and sides are set, but the centre is still runny.

Place the skillet on a rack 6-8 inches below the broiler. Put the frittata under the broiler and cook until set and the top is browned, about 2-3 minutes. Watch constantly, as this can easily burn.

Remove from the oven and run a spatula along the edges to ease it off the pan. Gently slide onto a serving plate and cut into slices.

Easy, simple dinner…with leftovers for today’s lunch. I like meals that work out like that.