Cheesy Ham and Broccoli Frittata the perfect dish for any breakfast or brunch.
Spring is here! At least over here in California. Those of you blanketed in a snow are shaking your fists at me now, but what can I say? I am loving these open-window days.
Spring does have it’s consequences though, one of them being shoe-less children. I swear, no matter how many times I yell, threaten, or beg, my kids are determined to run around outside barefoot. Then they run in the house with muddy feet and jump on the couch. I would strangle them, except I’m in too good of a mood from the breeze coming through the window.
Today I’ve got a tasty breakfast idea for you. It would actually be great for breakfast, dinner, brunch, Easter, or Mother’s Day, to name a few. Frittatas are such an easy, cheap, and fast way to serve a crowd. No slaving in the kitchen making 7 omelettes, and no waiting an hour for a casserole to bake.
You can add whatever veggie/meat combo you want, but I am particularly fond of this ham-broccoli-cheese version. Instead of shredding the cheese, cut it into chunks so you get little pockets of oozy goodness. Yes please.
Here are some other healthy breakfast-for-dinner ideas!
Cheesy Ham and Broccoli Frittata
- 1 teaspoon olive oil
- 1 small onion or half a large onion, chopped
- 1 crown fresh broccoli florets separated
- 1.5 cups and 1/2 cups cooked ham chopped (I used a ham steak)
- 6 ounces cheddar cheese cut into chunks
- 9 eggs
- 1/2 cup whole milk
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 pepper or to taste
- Add 5 cups water to a small pot. Season with 2 teaspoons salt. (Not the salt called for in the frittata). Bring the pot to a boil.
- In an 11 inch cast iron skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, 5-8 minutes. If the onions are finished cooking before you are ready to add the rest of the ingredients, turn the burner off.
- Add the broccoli florets to the water when it’s at a rolling boil. Immediately cover with a lid and set a timer for 3 minutes. No peeking! When the timer goes off, drain into a colander right away. Don’t rinse.
- In a mixing bowl, whisk together eggs, milk, 3/4 teaspoon salt, cayenne pepper, and black pepper.
- Preheat your broiler. Move the rack to about 5 inches from the flame.
- When the onions are cooked, spread the broccoli in the pan. Top with the chopped ham. Sprinkle the chunks of cheese over the top.
- If you have turned the burner off, turn it on to medium. Make sure the pan is hot before adding the egg mixture.
- Pour the egg mixture over the top. Don’t stir. Cook for 7-9 minutes, or until the edges are starting to set.
- Transfer the pan to the broiler. Broil for 2-5 minutes. Don’t walk away! Check it every 1 minute. The frittata is done when the top is brown and the eggs are set (not wiggly).