Cheesy Mushroom and Ham Frittata

I'd never really really made a frittata (or Italian omelette) before, but they seemed easy enough so Kate and I decided to do a little fridge cleaning Sunday morning in the form of breakfast. We might have gone a little overboard with the cheese... but can anything ever be too cheesy?! Yum!

Cheesy Mushroom and Ham Frittata

2 tbsp olive oil
1/2 of a medium yellow onion, diced
1 lb crimini mushrooms, sliced
Salt and Pepper
1/4 cooked ham, diced
3 tbsp chives, diced
5 eggs, beaten
1/2 C cheddar, grated
1/2 C muenster, grated

Preheat the oven to 350. Heat an oven proof skillet with oil over medium heat. Saute the onions until they start to turn translucent, then add the mushrooms. Cook until the mushrooms have turned soft. Salt and pepper to taste. Add the ham and chives and stir to distribute evenly. 

Pour the eggs on top and cook until the frittata is almost set. Sprinkle the cheese on top and bake in the oven until the cheese is melted and the whole frittata is set, about 5-7 minutes. Let cool for about 5 minutes, and serve!

Obviously this can be adapted with any ingredients. So easy, and such a fun quick brunch!

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