One of my go-to breakfasts, especially if I have company but not much time, is the frittata. I love them! They're always delicious. But this time, instead of making it in one pan, I baked it in a square baking pan.
One of my friends who was visiting is particularly fond of mushrooms, and I had a lot left over from another dish so I matched them up with ham. I think you'll find these are sometimes considered to be "egg casseroles" but that conjures up something entirely different in my mind. This is much more like a frittata than a casserole.
Feel free to adjust the quantities to suit your preferences. This is very forgiving.
Mushroom and Ham Frittata
8.5 x 8.5 baking dish
butter for greasing
1-2 tablespoons olive oil
6-8 ounces mushrooms (cremini or white)
1/4 cup diced (or sliced and chopped) ham
1/4 cup diced onion
1-2 minced garlic cloves
six large eggs
1/2 teaspoon salt (adjust to your preference)
Grease the baking dish with butter. Preheat oven to 350.
Wash, slice and halve the mushroom caps. Heat the olive oil in a pan and saute the mushrooms, onion, garlic and ham. Don't let them overcook.
Whisk the eggs with the salt and pepper. Place the sauteed items in the baking dish and spread out. Pour the eggs over top. Bake 20-25 minutes, until the eggs are set. Serve immediately.
|Add to baking dish.|
|Coming June 7th!|