Everyday of Ham, Shallot & Mushroom Frittata

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We hope you got benefit from reading it, now let’s go back to ham, shallot & mushroom frittata recipe. You can have ham, shallot & mushroom frittata using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Ham, Shallot & Mushroom Frittata:

1. Take 8-14 small new potatoes (about 400g)
2. Prepare 40 g butter
3. Prepare 3 banana shallots, chopped
4. You need 3 cloves garlic, chopped
5. Prepare 1 red chili with seeds, sliced
6. Provide 1 red pepper, deseeded and chopped
7. Provide 1 green pepper, deseeded and chopped
8. You need 125 g chestnut mushrooms, sliced
9. Take 6 eggs
10. Take 150 ml milk
11. You need Salt
12. You need Ground black pepper
13. You need 250 g cooked ham, diced
14. Take 100 g hard cheese, finely grated. (I used Lincolnshire Poacher - a very strong-tasting cheese - on this occasion but Cheddar, Gruyère, Emmentaler or Parmesan go well)

Instructions to make Ham, Shallot & Mushroom Frittata:

1. Pre-heat the oven to Gas Mark 4 or electric equivalent (Circotherm 160C)
2. Boil the potatoes until almost cooked, drain, slice fairly thickly and set aside.
3. Use a very little of the butter to grease a deepish baking dish.
4. Bring the butter to a medium-high heat in a frying pan and cook the shallots for 2 minutes, stirring only to avoid sticking. Then add the garlic, chili and peppers and cook for a further 2 minutes, stirring occasionally. Add the mushrooms and cook for another 3 minutes or until the shallots are cooked but not burnt, gently stirring occasionally.
5. In a mixing bowl, beat the eggs and milk, then season and add the contents of the frying pan and mix together. Add the ham and cheese and gently but thoroughly mix it all.
6. Lay the potato slices evenly to cover the base of the baking dish and pour over the egg mix all over, ensuring an even spread.
7. Cook in the pre-heated oven for 40-45 minutes and serve piping hot onto warmed plates. A small side salad is a pleasant bonus.

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