Frittata with mushrooms and ham
Eggs, ham, and cheese make this dish filling without loading it with carbs, while mushrooms and sweet pepper give it a fuller home-style flavor. A baked frittata works both as a hot breakfast and as a make-ahead meal for 2-3 days. The texture stays tender inside and slightly firmer on top thanks to the oven and cheese crust.
Slice the champignon mushrooms (200 g), finely chop the ham (100 g) and bacon (50 g), and cut the bell pepper (120 g) and green onion (20 g) into small pieces. Mince the garlic (6 g).
Cook the mushrooms in a skillet for about 5 minutes, then add the bacon and cook for another 2-3 minutes. Stir in the garlic and thyme (1 g) at the end so the flavor opens up without burning the garlic.
In a bowl, mix the sour cream (200 g), cream (100 g), eggs (300 g), nutmeg (1 g), salt (3 g), and black pepper (1 g). Add the cooked mushrooms with bacon, the ham, bell pepper, green onion, and half of the cheese (50 g).
Grease a baking dish with butter (20 g), pour in the mixture, and top with the remaining cheese (50 g). Bake at 185 C for about 30 minutes until the top turns golden and the center is set.
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