Cheese and Ham Frittata Stovetop Method
Preparation Time: 10 minutes
Cook Time: 15 minutes
Intensity: Easy
Ingredients:
- 6 large eggs
- 1/4 cup milk or heavy cream
- Salt and black pepper to taste
- 1 cup diced cooked ham
- 1 cup shredded cheese (such as cheddar, mozzarella, or Swiss)
- 2 tablespoons butter or olive oil
- 1/2 cup diced onion
- 1/2 cup diced bell peppers (any color)
- 1/4 cup chopped fresh parsley or chives (optional, for garnish)
Instructions:
- In a mixing bowl, whisk together the eggs, milk or heavy cream, salt, and black pepper until well combined. Set aside.
- Heat the butter or olive oil in a large non-stick skillet over medium heat.
- Add the diced onion and bell peppers to the skillet. Sauté until the vegetables are softened and slightly caramelized, about 3-4 minutes.
- Add the diced cooked ham to the skillet and cook for another 2-3 minutes, stirring occasionally to combine the flavors.
- Spread the ham and vegetable mixture evenly in the skillet. Pour the whisked egg mixture over the top.
- Sprinkle the shredded cheese evenly over the egg mixture.
- Cover the skillet with a lid and let the frittata cook on medium-low heat for about 10-12 minutes, or until the eggs are set and the cheese is melted and bubbly.
- To check if the frittata is cooked through, gently shake the skillet. The center of the frittata should no longer jiggle.
- Once cooked, remove the lid and turn off the heat.
- Using a spatula, carefully loosen the edges of the frittata from the skillet. Slide the frittata onto a serving plate or cutting board.
- Sprinkle chopped fresh parsley or chives on top for garnish, if desired.
- Allow the frittata to cool slightly before slicing it into wedges or squares.
- Serve the stovetop cheese and ham frittata warm or at room temperature as a delicious breakfast, brunch, or light dinner option.
Enjoy your cheesy and flavorful frittata!
Note: You can customize this frittata recipe by adding other ingredients such as sautéed mushrooms, spinach, tomatoes, or herbs based on your preferences.
