Mushroom and Shallot Frittata With Ham: A Chef’s Comfort Classic

The aroma of a freshly baked frittata always transports me back to Sunday mornings at my grandmother’s house. She would stand in her sun-drenched kitchen, humming softly as she whisked eggs with garden-fresh vegetables and leftover ham. The golden-brown crust and savory filling were pure comfort, a simple pleasure that nourished both body and soul. This Mushroom and Shallot Frittata with Ham is my attempt to recreate that warmth and share a taste of those cherished memories.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30-40 minutes
• Total Time: 45-55 minutes
• Servings: 4
• Yield: 1 frittata
• Dietary Type: Gluten-Free (if using gluten-free ham)

Ingredients

• 15 ounces Egg Beaters garden vegetable egg substitute
• 1 egg
• 2 tablespoons water
• 1 tablespoon butter
• 1 medium shallot, diced
• 1/2 cup diced mushroom
• 1/2 cup diced ham slices
• 1 cup shredded colby-monterey jack cheese, divided
• 1 teaspoon cilantro
• 1 teaspoon parsley
• 1 teaspoon chives
• 1/2 teaspoon pepper

Equipment Needed

• Oven
• Deep-dish pie plate
• Large skillet
• Whisk
• Mixing bowl
• Cooking spray
• Measuring cups and spoons

Instructions

1. Begin by preheating your oven to 350°F (175°C). This ensures even cooking and a beautifully golden-brown top.

2. While the oven is preheating, prepare the shallots and mushrooms. Melt the butter in a large skillet over medium heat. Add the diced shallots and mushrooms and sauté until they are softened, about 5-7 minutes. Stir occasionally to prevent burning. The shallots should become translucent, and the mushrooms should release their moisture and then begin to brown slightly. Set aside the sautéed shallots and mushrooms to cool slightly.

3. In a large mixing bowl, whisk together the Egg Beaters garden vegetable egg substitute, the egg, and the water until well combined and slightly frothy. This creates a light and airy base for the frittata.

4. Now, add the flavor! To the egg mixture, add 1/2 cup of the shredded colby-monterey jack cheese, the chopped cilantro, parsley, and chives, the pepper, the diced ham slices, and the sautéed shallots and mushrooms. Stir gently to ensure all the ingredients are evenly distributed throughout the mixture.

5. Prepare your deep-dish pie plate by spraying it generously with cooking spray. This will prevent the frittata from sticking and make it easier to remove once cooked.

6. Pour the egg mixture into the prepared pie plate, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded colby-monterey jack cheese evenly over the top of the frittata. This will create a delicious, melted cheese crust.

7. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. The frittata should be set and slightly puffed up. If the top begins to brown too quickly, you can loosely tent it with foil during the last 10-15 minutes of baking.

8. Once the frittata is cooked through, remove it from the oven and let it cool slightly for a few minutes before slicing and serving.

Expert Tips & Tricks

• For an extra layer of flavor, try browning the ham in the skillet after the shallots and mushrooms are cooked. This will add a delightful crispness and intensify the savory notes.
• To prevent the frittata from becoming soggy, make sure to drain any excess moisture from the sautéed mushrooms before adding them to the egg mixture. You can do this by pressing them gently with a paper towel.
• If you don’t have a deep-dish pie plate, you can use a cast-iron skillet. Just be sure to use an oven-safe skillet.
• Feel free to experiment with different types of cheese. Cheddar, Swiss, or Gruyere would all be delicious substitutes for the colby-monterey jack.
• For a vegetarian version, simply omit the ham and add more vegetables, such as spinach, bell peppers, or zucchini.

Serving & Storage Suggestions

Serve the Mushroom and Shallot Frittata with Ham warm, either as a main course or as a side dish. It pairs perfectly with a simple green salad or a side of roasted vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This frittata is also delicious cold!

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	153.4 kcal	N/A
Calories from Fat	114g	74%
Total Fat	12.7 g	19%
Saturated Fat	7.6 g	38%
Cholesterol	79.3 mg	26%
Sodium	195.8 mg	8%
Total Carbohydrate	1.2 g	0%
Dietary Fiber	0.2 g	0%
Sugars	0.4 g	1%
Protein	8.9 g	17%

Variations & Substitutions

• Vegetarian: Omit the ham entirely. Add extra vegetables like roasted red peppers, asparagus, or sautéed spinach.
• Spicy: Add a pinch of red pepper flakes to the egg mixture or use a spicy Italian sausage instead of ham.
• Dairy-Free: While this recipe uses cheese, you can omit it entirely, or experiment with dairy-free cheese alternatives. Nutritional yeast can add a cheesy flavor.
• Herbs: Swap out the cilantro, parsley, and chives for other fresh herbs like basil, oregano, or thyme.
• Seasonal: Use seasonal vegetables like butternut squash in the fall or spring peas in the spring.

FAQs (Frequently Asked Questions)

Q: Can I make this frittata ahead of time?
A: Yes, you can! Bake the frittata and let it cool completely. Then, wrap it tightly and store it in the refrigerator for up to 2 days. Reheat before serving.

Q: Can I freeze this frittata?
A: Freezing is possible, though the texture may change slightly. Wrap individual slices tightly in plastic wrap and then place them in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat.

Q: Can I use fresh eggs instead of Egg Beaters?
A: Absolutely! Substitute the Egg Beaters with 6-8 large eggs, depending on their size.

Q: What can I do if my frittata is browning too quickly?
A: If the top of your frittata is browning too quickly, loosely tent it with foil during the last 10-15 minutes of baking.

Q: Can I add other vegetables to this frittata?
A: Definitely! Feel free to add any vegetables you like. Just be sure to sauté them beforehand to remove any excess moisture.

Final Thoughts

I hope you’ll give this Mushroom and Shallot Frittata with Ham a try. It’s a versatile and comforting dish that’s perfect for breakfast, brunch, lunch, or dinner. Whether you’re looking for a simple weeknight meal or a special occasion treat, this frittata is sure to please. Don’t be afraid to experiment with different flavors and ingredients to create your own signature version. I’d love to hear about your culinary creations and any twists you add to the recipe! Enjoy!