View Recipe

My Store: Store Details (change)

Frantic Frittata

Ready In: 20 Minutes

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Serves 4

Turn on the broiler.
Heat the 1 tbsp of the oil in a heavy 12-inch cast-iron skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook for 1 minute to soften slightly. While the onion cooks, break the eggs into a 1-quart or larger bowl and set aside.
Immediately add the mushrooms to the skillet and continue to cook until they release their liquid, 4 to 5 minutes, stirring from time to time.
Meanwhile, beat the eggs with a whisk until foamy. Chop the ham into 1/2-inch pieces and add to the eggs, along with the cheese and a sprinkling of salt and pepper.
When the mushrooms have released their liquid, use a slotted spoon to transfer the vegetables to the bowl with the egg mixture. Discard all of the juices from the skillet, then immediately put it back on the burner, over medium heat. Add the 2 teaspoons olive oil and heat, rotating the pan to distribute the oil evenly. Stir the egg mixture thoroughly and pour it into the skillet. With the back of a spoon, push (do not stir) the ham and mushrooms throughout the egg to distribute them evenly.
Cook, without stirring, until only the surface is runny, about 7 minutes. Immediately put the skillet under the broiler and cook until the surface is just set but not brown, about 2 minutes.
Before serving, run a knife around the edge of the frittata to loosen. Serve at once by slicing into 4 wedges.