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ham-and-broccoli-frittata-cast-iron-skillet

Cheesy Ham and Broccoli Frittata

A foolproof frittata loaded with chunks of cooked ham, tender broccoli, and gooey pockets of cheddar cheese. Ready in 25 minutes and perfect for breakfast, lunch, or dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 portions
Course: Breakfast, Dinner, Main Course
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp olive oil
  • 1 small onion or half a large onion, chopped
  • 1 crown fresh broccoli florets separated into similar-sized pieces
  • 1.5 cups cooked ham chopped, ham steak works great
  • 6 oz cheddar cheese cut into small cubes, not shredded
  • 9 large eggs
  • 0.5 cup whole milk
  • 0.75 tsp salt for the egg mixture
  • 0.25 tsp cayenne pepper
  • 0.125 tsp black pepper or to taste

Equipment

  • 11-inch cast iron skillet
  • Small pot for blanching
  • Mixing bowl
  • Broiler

Method
 

  1. Add 5 cups of water and 2 teaspoons of salt to a small pot. Bring to a rolling boil over high heat.
  2. Heat olive oil in an 11-inch cast iron skillet over medium heat. Add the chopped onion and cook for 5 to 8 minutes until soft and translucent. Turn burner off if onions finish early.
  3. When water reaches a rolling boil, add broccoli florets. Cover immediately and set a timer for 3 minutes. Do not lift the lid. Drain into a colander immediately. Do not rinse.
  4. In a mixing bowl, whisk together the eggs, whole milk, 0.75 teaspoon salt, cayenne pepper, and black pepper until fully combined.
  5. Move the oven rack to about 5 inches from the broiler flame and preheat the broiler to high.
  6. Turn the skillet burner back to medium. Spread the drained broccoli over the cooked onions. Scatter chopped ham on top, then distribute cheddar cubes evenly across the surface.
  7. Make sure the pan is hot, then pour the egg mixture evenly over everything. Do not stir. Cook on the stovetop for 7 to 9 minutes until the edges are set.
  8. Transfer the skillet carefully to the broiler. Broil for 2 to 5 minutes, checking every minute. The frittata is done when the top is golden brown and the center no longer jiggles. Serve immediately.

Notes

Cut cheddar into cubes rather than shredding for gooey cheese pockets throughout. Do not rinse the broccoli after blanching. Leftovers keep in the refrigerator for up to 4 days. Reheat in a skillet over low heat or in the oven at 300 degrees F for best texture.