First things first, I must thank today’s frittata for allowing me to break in my new 14″ saute pan!!!!  It’s HUGE and I love it!!!!

A few years back, I was looking for quick and easy brunch recipes that were low in carbs and had found a Rachel Ray recipe that ended up being my go to recipe for a while.  Now at this point, I wing it.  No real recipe anymore, but if you search the web for frittata recipes, you will find dozens.  My favorite part about frittata for me is that it reheats well!  So the frittata I made today yielded a bout 12 slices, which I will cool off and put in the fridge and I will have food for days!!!!!  If you want any tips, feel free to reach out, here are the pics of today’s Ham, Mushroom, Scallion and cheese Frittata:

Low salt deli ham, sautee till start to brown and get all the water out.

As it’s starting to brown like this, I add the mushrooms.

Yes, I know this is not what Julia Child would do, but big woop. I continue to cook like this until you can smell the mushrooms and they start to wilt.

I wisk together my eggs, pecorino romano cheese, scallions, pepper, nutmeg and a splash of milk or half & half.

Add it all together and follow a real recipes directions. Basically move it about until the whole bottom is tight, then transfer to a 400 degree oven for about 15 – 20 minutes.

Take out, top w/ cheese, put back in the oven until cheese is nice and melted.

EAT!