Ham, Peas & Mushroom Frittata

1 cup cubed ham
4 oz sliced mushrooms
1 small onion, sliced into rings
2 cloves garlic, minced
½ cup shredded sharp cheddar
½ cup parsley, minced
½ cup frozen peas
¼ cup green onions, chopped
6 eggs
1 tablespoon olive oil
1 tablespoon butter
½ teaspoon hot paprika

In a large, oven safe skillet, heat oil. When hot, sauté, onions (not green onions), garlic, mushrooms and ham about 10 minutes or until the mushrooms are soft and the onions are translucent. Add parsley and peas, stir. Cook an additional 5 minutes. Meanwhile, in a small bowl, whisk together eggs, paprika, cheddar, salt, pepper and green onion. Add butter to the skillet and stir. Pour egg mixture over the skillet. Tilt the skillet slightly and turn to coat the ingredients in the skillet with the egg mixture. Keep on medium heat and cook about 15 minutes or just almost set-the top should still look “loose” and uncooked. Place under the broiler for 5 minutes or until the top is just beginning to brown. Remove from pan and slice.

My thoughts:

This is so good. We took advantage of holiday sales and bought a ton of eggs and a boneless ham. We had barely made it in the door when I forced my husband to make me this frittata. Luckily he agreed, and the results were amazing. Our best frittata yet.


  1. I love frittata. I think it’s my favorite. You can make so many different kinds.

  2. i love fritatas too! mmm ham, peas, and mushrooms oh my!!

  3. My Dad would go crazy for this! Lovely food photographs. This frittata would be such a hit to make for sunday brunch or a holiday brunch.

  4. No bacon?

  5. Rachel, this looks so good! I love ham and peas together.

  6. This looks wonderful! I love a frittata full of goodies like this one! Thanks for this great combo!