Ham Frittata

A frittata is the answer when you want eggs to feed a few people without standing at the stove flipping omelets. This version goes lean by swapping whole eggs for liquid egg substitute, which keeps the cholesterol low without sacrificing the puffy, set-but-tender texture you want. Diced ham, earthy mushrooms, and chunks of par-cooked potato turn it into a real meal, not just a pile of eggs.

The two-stage cook is what makes a frittata work. Sauteing the vegetables first drives off moisture so the eggs don’t end up watery, and starting on the stovetop sets the bottom into a sturdy crust before the broiler finishes the top. A swipe of dijon adds a sharp backbone that cuts through the richness.

Use a heavy oven-safe skillet, ideally cast iron or stainless. Nonstick handles work for short broils but check the manufacturer’s heat rating first.

Chef Tips

• Cube potatoes small (¼ inch) so they cook through during the saute step.
• Don’t stir once the eggs hit the pan. You want layers, not scrambled curds.
• Watch the broiler closely. The top can go from golden to scorched in seconds.
• Slide a spatula around the edge before serving to release the frittata in one piece.

Variations

• Use real eggs (4 whole) for a richer, classic frittata.
• Stir in shredded sharp cheddar or crumbled feta before broiling for a cheesy top.
• Swap ham for cooked bacon, chorizo, or smoked turkey for different protein profiles.