Broccoli and Mushroom Frittata

Broccoli Frittata

This recipe is for my dear friend, Jan Kimball. I had company over for breakfast recently and eggs were requested. I love making eggs for breakfast, heck for any time of the day, so I was happy to oblige. I decided to incorporate some ingredients I had on hand and ended up making a broccoli frittata. A frittata is similar to an omelet but I often find frittatas easier to make. I started by heating up the skillet and adding butter to the pan. I then added 8 oz. of sliced mushrooms and let then cook for several minutes. Once the mushrooms were almost done I added a couple of cups of chopped broccoli that I had steamed briefly. I also had some ham so I diced that up and tossed it in as well.  I cooked this until heated through and added salt and pepper to the mix. I then beat together 5 eggs in a bowl and added a little more salt and pepper and a couple of tablespoons of water. Poured the eggs into the pan over the mushroom-broccoli-ham mixture. As the eggs started to cook I tilted the pan and used a spatula to lift the cooked eggs up and allow the uncooked eggs to reach the bottom of the pan.  When the mixture was almost set I added a generous handful of shredded cheese, turned down the heat and covered the skillet. This allowed the mixture to finish cooking and the cheese to melt. About 5 minutes later it was ready to serve. I slid it out of the pan onto a serving platter and cut in wedges to serve. Looked fancy but was not much work at all. On busy days I find eggs can also make a quick and satisfying dinner.