December 21, 2011
Have you ever tried making breakfast in the morning for a crowd, feeling like a short order chef, and then you spend the rest of the morning in the kitchen washing dishes? Well, here’s a great frittata recipe that you can make easily, use only one pan, and still satisfy the most discerning crowd. It’s a recipe that always comes in handy for me around the holidays, so I thought I’d share it with you.
The bones of this recipe are really good, meaning you can make it completely vegetarian or substitute or add any number of veggies or meats, as it’s very forgiving. I tend to add ham to it because I have tons of it left over from holiday meals but you can add whatever you like. Serve it warm or at room temperature. Really, it’s so good—I can’t stop nibbling on it.
Mushroom Frittata With or Without Ham
Preheat oven to 425 degrees
2 tablespoons butter
1 yellow onion, chopped
1 pint crimini mushrooms, diced
2 cloves garlic, grated (with a microplane grater)
1 cup ham, diced
1/8 cup tablespoon parsley, chopped
Salt and pepper
1/8 cup water
1 tablespoon Dijon mustard (preferably country style)
Salt and pepper
In a 12-inch nonstick frying pan, melt the butter and add the onions. Sauté on medium-high heat for 5 minutes. Add the mushrooms to the pan and sauté for another 5 minutes. Add the garlic and the ham. Cook for about another minute or two until you smell the garlic. Add salt and pepper and shake the pan so all the ingredients fall nicely to the bottom and coat it completely. Sprinkle with the chopped parsley.
Next, whisk the eggs with the water, Dijon mustard, and salt and pepper. Pour the egg mixture over the sautéed mixture and sprinkle with the cheese. Place the whole pan in the oven and bake for 10 minutes until completely cooked and not jiggly in the middle. Remove from the oven and allow it to cool a bit. Using an offset spatula, loosen up the sides and underneath the middle. Give it a shake—the frittata should slide around—and then slide it off the pan and onto a serving platter. Sprinkle some whole parsley leaves over the top, slice it as you would a pizza, and serve.