Guess you could call this a lazy frittata It wasn’t finished in the oven under the broiler, I simply put a lid on the pan to melt the cheese and get the eggs to steam to well done (we are serving this to Little Sister after all). I’m not a huge fan of mushrooms these days, although my mom would tell you otherwise about the younger version of me. I would devour an entire brown bag before she could put away the groceries. Mushrooms and canned green beans have fallen out of my go-to ingredient list. If it weren’t for Hubby, they would both be banned from my kitchen. But he likes that sort of thing.
For the eggs with ham, mushrooms and cheddar, you will need about an egg and a half per person, diced ham, diced mushrooms and sharp cheddar cheese. I usually warm up the ham and mushrooms first. Whisk the eggs in a bowl with a pinch of salt and pepper. Pour the eggs over the ham and mushrooms, stirring gently, remove from heat. Top with cheddar (slices or grated) and put a lid on it. The residual heat should finish cooking the egg and melt the cheese.
This is a part of a wholesome breakfast any day of the week.