SUPER EASY AND OH-SO-CHEESY HAM AND VEGGIE FRITTATA

73B25466-BB11-4D08-8F5B-1E504D8C89AB_1_201_a

Brunch|Casseroles|Gluten-free|Leftovers|Pork

Ingredients

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, chopped

1 leek, chopped white and light green parts

2 cups shitake mushroom caps, sliced

1 ½ cups small zucchini, sliced into ½” rounds and then into half-moons

1 red bell pepper, chopped

2 teaspoon fresh thyme leaves, stripped from stems

½ teaspoon salt

½ teaspoon black pepper

2 cups baby spinach leaves, packed

1 ¼ cups (packed) leftover ham or ham steak, chopped into bite-size pieces

8 large eggs

¼ cup heavy cream

1 ½ cups shredded Gruyere or good quality Swiss cheese

1, 5.2-ounce container Boursin garlic and herb cheese

Instructions

Preheat oven to 375 degrees.

Heat olive oil and butter in a large (12”) cast iron or oven-proof skillet over medium high heat. Sauté onions and leeks until soft and fragrant. Add the mushrooms, zucchini, red pepper (reserve ¼ cup for topping), 1 teaspoon of the thyme leaves, salt, and pepper to the pan and continue cooking, stirring frequently, for another 5-6 minutes until mushrooms and zucchini are soft and begin to lightly brown.

Add the spinach and 1 cup of the ham and cook, folding in the ingredients together until the spinach begins to wilt and ham begins to lightly brown. If there is sticking to the bottom of the pan, add ¼ cup of water to the pan and gently scrape the bottom to release the bits. Reduce heat to medium.

Beat the eggs in a large bowl with the heavy cream and stir in the shredded Gruyere cheese. Pour this mixture over the contents in the pan and spread out with a spoon to evenly cover and allow the eggs and cheese to get into all of the nooks and crannies between the ham and veggies.

Place the creamy Boursin cheese in dollops all over the top of the frittata, along with the remaining red pepper, ¼ cup of the chopped ham, and teaspoon of the thyme. Light press the ingredients into the loose eggs.

Continue to cook on the stove top for about 4-5 minutes until the edges of the eggs are set but the center of the frittata is still loose. Place in the oven and cook for 20-25 minutes until the center is set and the top is golden. Let rest for 5 minutes. Cut into slices and garnish with thyme sprigs. YUM!