I love making frittatas. It’s one of those dishes you can throw in whatever you have on hand. And you can feed as little or as many people as you need. Not only is it versatile, it’s quick and easy to make. Chris and I didn’t have our first meal of the day until almost noon yesterday so this was the perfect brunch to start our day. I served it with some hash browns and a glass of juice. You can also add a side of fruit or salad if you desire.
- 5 eggs
- 1/4 cup of milk
- 1 large shallot, sliced
- 5 slices of rosemary ham, chopped
- 1 small red bell pepper, diced
- salt and pepper to season
- 2 handfuls of Swiss and Gruyère cheese blend
- 1 handful of baby arugula, roughly chopped
- fresh Italian parsley, finely chopped (optional)
Preheat the oven to 350 degrees F.
In a medium bowl, beat eggs and milk together. Set aside.
In a 10-inch skillet over medium heat sauté shallots, ham and pepper until shallots are softened. Season with salt and pepper. Transfer ham mixture to a bowl and set aside.
In the same skillet over medium heat, pour eggs into the skillet and add in the ham mixture. Distribute them evenly in the skillet then add in 1 handful of cheese. Then layer in the arugula and then the other 1 handful of cheese. Be sure to distribute them evenly in the pan. Transfer skillet into the oven and bake for 10-15 or until eggs are set. Cut into wedges and serve.