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.
Ingredients:
- 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)
Preparation:
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.
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I love the colors! Looks delicious 🙂
Thank you so much! 🙂
Love it! And really like your last photo! I’ve never had a frittata before, and don’t have a suitable pan or skillet to use in my oven. Really must get out more!
Thanks Johnny for that nice compliment. Lots of brunch places in the US have frittatas but I never order them (not anymore). For some reason, they always disappoint. Plus, it’s so easy to make them at home. I do hope you get a chance to try it out at home if you ever have a appropriate pan for it.
I loved this! The cheese really made it outstanding, in my opinion. But the arugula gave it a nice flavor and texture as well.
Thank you my darling! So glad you enjoyed it. 🙂
mmmm looks lovely!
Thank you! 🙂
Your fritatta is so pretty! I love making it too. Helps us finish up scraps while still tasting delicious. Anything encased it eggs is bound to be good.
Thanks Jayne!
You really made a good-looking frittata here, Anne, and I so agree with you about them. I, too, use them to clear out the previous nights’ leftovers. You really cannot go wrong and all you need is a good salad to make a great meal.
Thanks so much John! 🙂
Hi Anne you can even use as breakfast…but its great as diner too.lovely presentation,great chef .!!!
Thanks Massi! I can eat eggs anytime of the day. 🙂
That’s beautiful and delicious!
Thank you so much!
I love the ingredients. Simple yet delicious!
Thanks Danny! 🙂
The fresh greens look beautiful on this. Love arugula….
Thanks! I love it too.
I love a frittata for use ups too and had one this weekend. My absolute favourite combo has to be chorizo, potato, goat’s cheese and onion marmalade. Any time I find those 4 ingredients in my fridge and get the excuse to make frittata, I’m a happy girl!
Oooh, that combo sounds wonderful! I’m hoping there will be a post about it soon? 🙂
Deal!
I love frittatas… this one looks flavorful and delicious.
Thanks Pam!
Wow…this looks awesome!
Thanks Susan!
This is beautiful, almost too good to eat!! But that wouldn’t last long. Looks delicious 🙂
Thanks Judy. It didn’t –went quick!
i have never thought to use arugula in a frittata…great idea..lovely post..sarah
Thanks Sarah! I had some leftovers from the salad. Definitely a great use up. 🙂
This looks so delicious. I’m a big fan of the frittata. Lots of creative license there. I’m going to try this one, though. What a great blend of ingredients.
Thank you Lisa! Hope you’ll enjoy it as much as I have.
I love frittata – of any kind and with any ingredients. Yours looks and sounds delicious with a very nice touch of spring already! In the midst of winter I had tried a version with black chanterelles /(they have a slight taste of truffles) and black rice noodles which fitted the season quite well. Love your cheese and herbs version a lot!
Thank you! black chanterelles sound delicious!
I’m sold. Rosemary and arugula? 🙂 sounds like a nice brunch.
The ham I got was a rosemary ham and it paired nicely with arugula in this frittata dish. Of course you can get regular ham and add fresh rosemary too.
Oh wow yum!
Thanks!
Oh yum! This could be the greatest breakfast, lunch or dinner!
Thank you!
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