Ingredients

The following ingredients have 2 Servings
  • 3 eggs
  • 1/4 cup reduced fat (2%) milk
  • 1/8 teaspoon fine sea salt
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 teaspoons unsalted butter, divided
  • 1 cup sliced mushrooms (like cremini, white button, or shiitake)
  • 1/2 cup (about 3 ounces) diced ham
  • 1/4 cup grated Fontina or Manchego cheese
  • 1/4 teaspoon ground black pepper

Instruction

  • Arrange a rack 6 to 8 inches from the heating element; preheat broiler. 
  • In a medium bowl, whisk together eggs, milk, salt, pepper and parsley; set aside.
  • Melt 1 teaspoon of the butter in an 8-inch cast iron or ovenproof non-stick skillet over medium heat. 
  • Add mushrooms and ham and cook, stirring occasionally, until mushrooms are just tender, 4 to 5 minutes. 
  • Add mushroom-ham mixture to reserved egg mixture while stirring the eggs constantly.
  • Melt remaining 1 teaspoon butter in same skillet. 
  • Add egg mixture and cook, stirring occasionally and running a heatproof rubber spatula around the edges from time to time, until eggs are just set and bottom is golden brown, 3 to 4 minutes. 
  • Sprinkle with cheese and transfer to oven. 
  • Broil until eggs are completely set and cheese is golden brown, 2 to 3 minutes.
  • Set skillet aside for 2 to 3 minutes, then transfer frittata to a cutting board and cut into wedges. 
  • Garnish with more parsley, if you like.