Cheesy Ham and Broccoli Frittata
teaspoon olive oil
small onion, or half a large onion, chopped
crown fresh broccoli, florets separated
and 1/2 cups cooked ham, chopped (I used a ham steak)
ounces cheddar cheese, cut into chunks
cup whole milk
teaspoon cayenne pepper
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).
by The Food Charlatan