Frittata with Ham, Cheese and Mushrooms

Making my menu for next week made me hungry.  So I ate some cornbread dressing.  It was 7:00 in the morning but ya know, cornbread dressing and coffee go together pretty darn well. 

However, I couldn't get the frittata off my mind that I had put down for Sunday.  I usually cook one large meal, generally dinner and we eat sandwiches or left overs or whatever for the rest of meals.  Sundays though, I cook a bigger lunch.  Usually something like a brunch item then we'll grill in the evening.  And I still can't get that darn frittata off my mind.

So I gave into my madness, said to heck with my good intentions of finally making a menu and walked right into that kitchen to put this nagging to rest. Random Thoughts...Great way to use leftover Thanksgiving ham.

Flying without a recipe this is what I ended up with.



What I used:

8 Eggs

4 green onions, chopped

4 slices of ham, diced

1 portabella mushroom cap, chopped

1 cup sharp cheddar cheese, shredded

1/4 teaspoon paprika

4 teaspoons of butter

1/4 cup heavy cream - decided at the last minute so it didn't make the picture

In an oven proof pan, melt butter.  Add mushrooms.  After they get some lovin' from the butter, add the green onions.  Saute.  While that's happening, Mix the eggs and the heavy cream in a medium size bowl.  Salt and Pepper.  Add cheese, ham and paprika.  Stir together.  Pour into pan.  Give one quick mix to get mushrooms and onions incorporated into egg mixture.   Let it sit on low to medium heat for about 3 - 5 minutes.  You can look at it and see that it is beginning to set.  This is when you put it in a 350 degree oven for about 30 minutes. 

This what you have when it comes out of the oven.  You want it to be pulling away from the sides a bit.

This is what you have when you are ready to eat.  Yum.  It was everything I wanted it to be.

Now if I can just stop thinking about brownies!