This frittata is perfect for any meal and is extremely budget conscious. It’s also an excellent way to use leftover ham.
1 cup broccoli florets
3/4 cup fresh baby bella mushrooms
2 green onions
2 cloves garlic
1 tablespoon butter
1 cup cooked ham (or bacon)
1/4 cup water
1/4 cup Dijon mustard
1/2 teaspoon Italian seasoning
1-1/2 cups sharp cheddar cheese
1/2 cup fresh tomato
Preheat oven to 375°
If you’re using fresh broccoli, clean and cut the heads into florets. Wash and chop the tomato, slice the mushrooms and onions. Finely chop the garlic cloves. Cube the ham, grate the cheese.
Add the butter to a skillet over medium heat and sauté the broccoli, mushrooms, onions and garlic until tender. Add the ham and heat through. Remove the skillet from the heat and cover to keep warm.
In a large bowl beat together the eggs, water, mustard and Italian seasoning until foamy. Add to the mixutre in your skillet.
Bake for 25 – 30 minutes or until a knife inserted in the center comes out clean.
This dish is perfect frozen prior to cooking. It can be thawed and cooked for another meal, which is what we did since there are just the two of us. You will probably have to adjust the cooking time. Simply pour the amount you have decided to freeze into a zipper bag, label and freeze. You can also simply use half of the above and a smaller skillet and just cook enough for two.
Great Served with a Salad!
Yield: 4 – 6 servings.