Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, ham, shallot & mushroom frittata. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Ham, Shallot & Mushroom Frittata is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Ham, Shallot & Mushroom Frittata is something that I have loved my entire life.

Ham and peas compliment this classic family favorite casserole. Whole leg ham with fennel, wholegrain mustard and shallot glaze. Fennel, wholegrain mustard and shallot glaze. Toast fennel seeds in dry frying pan over medium heat.

To begin with this particular recipe, we have to first prepare a few components. You can have ham, shallot & mushroom frittata using 14 ingredients and 7 steps. Here is how you can achieve it.

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

1. Take 8-14 small new potatoes (about 400g)
2. Make ready 40 g butter
3. Prepare 3 banana shallots, chopped
4. Take 3 cloves garlic, chopped
5. Take 1 red chili with seeds, sliced
6. Get 1 red pepper, deseeded and chopped
7. Make ready 1 green pepper, deseeded and chopped
8. Prepare 125 g chestnut mushrooms, sliced
9. Make ready 6 eggs
10. Prepare 150 ml milk
11. Get Salt
12. Get Ground black pepper
13. Prepare 250 g cooked ham, diced
14. Make ready 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)

When the oil is ready, drop large spoonfuls of corn mixture into hot oil. Try this variation with ham, peas and shallots. Often found alongside onions and garlic in the grocery store, shallots are an indispensable ingredient to any pantry, lending a nuanced, soft, and fresh flavor to everything from dressings, to stocks. Shallots are great for perking up green beans: for a reliably tasty side, quick-pickle shallots Shallot-Red Wine Purée.

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.

Often found alongside onions and garlic in the grocery store, shallots are an indispensable ingredient to any pantry, lending a nuanced, soft, and fresh flavor to everything from dressings, to stocks. Shallots are great for perking up green beans: for a reliably tasty side, quick-pickle shallots Shallot-Red Wine Purée. Chef David Bouley slowly oven-roasts unpeeled shallots for this purée, and while. Saute shallots and mushrooms in butter until soft. Whisk egg beaters, egg and water in a bowl.

So that’s going to wrap this up for this exceptional food ham, shallot & mushroom frittata recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!