As featured at the International Association of Culinary Professionals breakfast. A great addition for a Sunday brunch or a light lunch.


  • 3 tablespoons olive oil
  • 1 cup ham (chopped)
  • 1 cup cremini mushrooms (OR button mushrooms, sliced)
  • 8 ounces pepper (frozen, stir-fry)
  • 1 leek (small, rinsed and thinly sliced, white part only)
  • 1/2 cup provolone cheese (Wisconsin, shredded)
  • 6 eggs
  • 1/4 cup milk
  • 2 teaspoons fresh basil
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon black pepper
  • 3/4 cup asiago cheese (Wisonsin, shredded)


  1. Preheat oven to 350°F.
  2. In a 10-inch nonstick ovenproof skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add ham, mushrooms, frozen stir-fry vegetables, and leek. Cook and stir about 4 minutes or until vegetables are tender. Drain vegetable mixture and remove from heat. Stir in Provolone cheese.
  3. In a medium bowl, whisk together eggs, milk, basil, and pepper. Pour over vegetable mixture in skillet.
  4. Transfer skillet to preheated oven and bake 13-15 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes. With a knife or spatula, loosen edge and bottom of the Frittata; invert onto serving plate. Sprinkle with Asiago cheese and cut into wedges.
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