Ham, Cheese, Broccoli + Mushroom Frittata {#Keto}

Keto Ham, Cheese, Mushroom + Broccoli Frittata

Who loves #brunch besides me? One of my favorite recipes around the holidays is a big egg casserole, quiche or frittata made with lots of delicious ingredients like ham or bacon, cheese, veggies all baked together into a hot, bubbling dish of goodness.

This Ham, Cheese, Broccoli + Mushroom Frittata is also #lowcarb, #keto and #Whole30 diet friendly – something we all are looking for to eat lighter and shed a few pounds after an indulgent holiday filled with rich, carb-laden, sugar-filled foods.

Mix ingredients in large casserole dish

I made the frittata with some cooked smoked ham, broccoli, mozzarella and cheddar cheese, sautéed buttery mushrooms, eggs and a touch of light cream, dried leeks, a dash of onion salt and a little garlic.  It’s all layered together in a casserole dish then baked in the oven for 40-45 minutes, then served at room temperature.

Feel free to experiment with different ingredients and cheeses – some crumbled breakfast sausage or bacon instead of ham. Sub some halved cherry tomatoes, or bell peppers or asparagus, and use some creamy brie or swiss or gruyere cheese would all be equally delicious! Or leave out the meat altogether and make it a #vegetarian egg casserole instead.

The frittata can also be cooked in a cast iron pan on the stove for a few minutes and finished in the oven until cooked through. It can also be made ahead of time and reheated, or served room temperature. Great served with a side salad or fruit salad for brunch. Yum!

Frittata

Happy New Year #2020! 

Keto Ham, Cheese, Broccoli + Mushroom Frittata

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 8

Serving Size: 1 square (1/8 of frittata)

Ingredients

  • Olive oil cooking spray
  • 5 cups broccoli
  • 2 tablespoons butter
  • 1 cup sliced mushrooms
  • 1 tablespoon minced garlic
  • 1 cup cooked ham, diced
  • 2 cups mozzarella cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 12 large eggs
  • 1/4 cup light cream
  • 1 tablespoons dried leeks
  • Onion salt
  • Freshly ground black pepper
  • Fresh or dried parsley, for garnish

Instructions

  1. Preheat oven to 375 degrees, Spray a 9x13 or medium round baking dish with cooking spray.
  2. Blanch the broccoli for a few minutes, drain and run under cool water, set aside.
  3. Melt butter in a small sauté pan and cook mushrooms for 5-6 minutes until tender and browned. Add minced garlic and cook for another minute.
  4. Layer the broccoli, mushrooms and ham in the baking dish.
  5. Beat the eggs in a large mixing bowl and add cream, dried leeks and season with onion salt and pepper.
  6. Pour the egg mixture over the cooked veggies and ham and stir ingredients together.
  7. Sprinkle the cheese over the top, mixing it through the casserole.
  8. Bake for 40-45 minutes or until eggs are set and the top is lightly browned. Remove from oven and let cool.
  9. Serve warm, cut into squares.

Notes

Feel free to experiment with different ingredients and cheeses - some cooked sausage or bacon instead of ham, tomatoes, peppers or asparagus would also be equally delicious and nutritious. The frittata can also be cooked in a cast iron pan on the stove for a few minutes and finished in the oven until cooked through. Can be made ahead of time and reheated, or served room temperature. Great with a side salad or fruit salad for brunch.

https://www.theartfulgourmet.com/2019/12/ham-cheese-broccoli-mushroom-frittata-keto/

Some other frittata/quiche/egg casseroles you might wanna try!

Bacon, Onion + Cheese Frittata

Summer Veggie Frittata

Italian Frittata w/ Potato, Red Pepper + Bacon

Mushroom, Ham + Cheese Strata

Holiday Strata

Spinach, Cheese + Green Onion Quiche

{Things I Love} :: Holiday Entertaining

So we are full swing in the midst of the holiday season – the most wonderful time of the year! Food, cocktails, friends, family, traveling, gifts, and a whirlwind of social activities can sometimes be a little crazy and exhausting, so I’ve rounded up a few of my favorite things to help make your holiday entertaining a little easier, stylish and a whole lot more fun (and tasty!)

Wishing you all a safe and happy holiday and amazing New Year 2018!

xo Kristen 

Entertainers Gift Box

Entertainers Gift Box 

Who doesn’t love a cozy and fantastic party with a gorgeous cheese board as a centerpiece? This Entertainer’s Gift Box is perfect for a cocktail party bursting with classic goodies like Marcona almonds from Spain, an olive wood serving bowl, sweet and savory spreads: Orange and Fig Jam, Pepper Jelly and Mango Chutney and Cracked Pepper gourmet wafer crackers.

Entertainers Gift Box

The perfect accompaniment for an assortment of cheese, prosciutto, salami, fruit and nibbles – and a beautiful addition for your holiday table!

$60, UncommonGoods.com

Marble and Wood Serving Board

Marble and Mango Wood Serving Board Set

This Marble and Mango Wood Serving Board Set is perfect for entertaining and goes hand and hand with the Entertainer’s Gift Box to display all that delicious cheese, crackers, salami, nuts and spreads! One side is marble and one side is wood, making it attractive and functional at the same time.

Marble and Mango Wood Serving Board

Pair fresh bread and crackers on the wood board with cheese on the chilled marble, or sushi on the cool side with tempura vegetables on the wood. The on-point arrow design unifies the two sections, integrating the contrasting materials. Foam pads on the bottom protect your tabletop. It makes a stylish addition to your tablescape or distinctive hostess gift.

Marble and Mango Wood Board

$55, UncommonGoods.com

Reclaimed Wood Cookbook Stand

Reclaimed Wood Cookbook Stand

This rustic Reclaimed Wood Cookbook Stand is a beautiful addition to your kitchen and handy tool to view recipes on your iPad or to hold a traditional cookbook.

Reclaimed Wood Cookbook Stand

It has a sturdy wood base and back and collapses or expands to lay it flat or prop it up on your counter.

Reclaimed Wood Cookbook Stand

Designed by Stacy Borocz, who has a carefully curated collection of antique and repurposed home furnishings and culinary accents for over a decade. She attends local markets and old homes, barns and warehouses to find the architectural elements for her designs, and no two pieces are exactly alike.

Reclaimed Wood Cookbook Stand

$95 Uncommongoods.com

Melting Pot

Fondue Melting Pot 

This Fondue Melting Pot is perfect for melting cheese to accompany your holiday table – serve with pickles, bread, olives, meat, and vegetables. The Melting Pot Includes a Boska Tapas Fondue Pot, Murray’s Fondue Blend,
Murray’s Sopressata Salami,  Crisp & Co. Grand Dill Pickles and crunchy Cipollini Onions.

$110, MurraysCheese.com

Anthropologie Enchante Wine Coupe

Enchante Wine Coupe

These imported Enchante Wine Coupe glasses by Anthropologie are gilded in a gold design and also come in stemless water glasses, stemmed champagne flutes and a small bowl. A gorgeous way to serve cocktails and snacks and ring in the New Year!

$20, Anthropologie

Winter Solstice Cocktail Kit

Winter Solstice Cocktail Kit

This fun Winter Solstice Cocktail Kit comes with all the right ingredients to serve up these citrusy refreshing drinks for your next holiday party – including the brandy, rum, bitters, orange liqueur and glasses. Simply add fresh fruit and juice and voila! you’ve got an amazing cocktail to entertain your friends with.

WINTER SOLSTICE

1.5 oz brandy
.5 oz rum
.25 oz orange liqueur
.75 oz fresh lemon juice
.5 oz simple syrup
1-2 dashes bitters
Orange wheel, for garnish

DIRECTIONS

1. In a cocktail shaker with ice, combine brandy, rum, orange liqueur, lemon juice, simple syrup and bitters.
2. Shake until blended and well-chilled.
3. Strain into a couple glass and garnish with orange wheel.

Makes 1 cocktail

$173.50, Mouth.com

The Party Food Bible

The Party Food Bible

The Party Food Bible cookbook is the ultimate resource for all things holiday entertaining.  With over 565 recipes served up on everything from skewers to spoons, for fun and flavorful mini hors d’oeuvres, amuse-bouches, small bites and finger foods, stylish cocktails and desserts, you are sure to find some inspiration for your next holiday cocktail party!

$14 Amazon.com

Moonglow Cocktail Shaker

Moonglow Cocktail Shaker

This Moonglow Cocktail Shaker is a beautiful way to stir, shake and serve all your holiday cocktails in style!

$39 Anthropologie.com

Martini and Sweet Spicy Nuts

Classic Dry Martini

1 2/3 oz Gin
1/3 oz Dry Vermouth

Stir with ice and strain into a chilled martini glass. Garnish with twist of lemon peel or olives.

Sweet and Spicy Mixed Nuts

1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
3/4 cup cashews
3/4 cup pecan halves
1/2 cup almonds
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce

Preheat oven to 350 degrees F.

In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add cashews, pecans and cashews; cook over medium heat until nuts are lightly toasted, about 4 minutes. Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted.

Place nuts on a large baking sheet lined with foil and bake for an additional 10 minutes until nuts are golden brown. Remove from oven and let nuts cool before serving. Store in an airtight container.

Makes 2 cups.

Mini Sweet and Savory Tarts

Mini Sweet and Savory Tarts

These Mini Sweet and Savory Tarts I created are perfect for a holiday party! I made sweet mini cranberry apple almond tarts and savory bacon, veggie and cheese tarts but feel free to experiment with the fillings and flavors..so cute and easy to make!

Parmesan Garlic Artichoke Dip

Parmesan Artichoke Dip

This Parmesan Artichoke Dip with Homemade Pita Chips is one of my favorite holiday appetizers. Brimming with creamy cheese, roasted garlic, and tons of savory juicy artichokes with crispy homemade chips for dipping – this one will fly off your holiday table!

Truffle Potato Stacks

Truffled Potato Stacks

These Truffled Potato Stacks are crispy and savory and buttery and delicious! Sliced thin and baked with butter, garlic, parmesan and cheddar cheese and 7 Barrels Truffle Olive Oil in a muffin pan, then dusted with sea salt and thyme and served with tangy and sweet 7 Barrels White Balsamic Vinegar for dipping – they make a perfect appetizer or side dish to your holiday meal!

4 medium potatoes (Russet, Idaho or Yukon Gold)
1 tablespoon dried Italian seasoning
1 teaspoon garlic powder (or 1 garlic clove, minced)
¼ cup butter, melted
¼ cup Seven Barrels Truffle Olive Oil
½ teaspoon kosher salt
Freshly ground black pepper
1/2 cup Parmesan cheese, grated
1/2 cup sharp white cheddar, finely shredded
Coarse sea salt, for garnish
2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
1/4 cup Seven Barrels White Balsamic, for drizzling

Preheat the oven 400 degrees F. Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.

In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.

Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.

Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.

Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.

Serves 6 (approx. 2 stacks per person).

New Years Soup

New Year’s Soup

A hearty and delicious traditional soup served on New Years Day – with black eyed peas and collard greens and ham for good luck and financial blessings for the New Year.

Ingredients

  • 2 (15.8-ounce) cans black-eyed peas, undrained
  • 3 (14-ounce) cans chicken broth
  • 2 (14-1/2-ounce) cans diced tomatoes
  • 1/2 cup chopped onion
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 cups diced cooked ham
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cups chopped fresh collard greens
  • Hot sauce for splashing

Instructions

In a 6-quart slow cooker, combine all ingredients except collard greens and hot sauce; mix well. Add collard greens on top.

Cover and cook on LOW 6 to 8 hours, or until greens are tender. Splash with hot sauce before serving.

Recipe by Mr. Food.com

Lobster Pies

Lobster Pies

These luscious Lobster Pies are decadent, delicious and the perfect way to celebrate the holidays and New Year. Bathed in a buttery creamy sherry sauce and filled with tons of fresh lobster and parmesan cheese then baked with a butter crunchy cracker crust. Divine, elegant and oh so good. Indulge!

Holiday Brunch Quiche

Bacon, Cheese & Pepper Quiche with Hashbrown Crust

This is a delicious spin on a holiday brunch quiche – you simply line a springform pan with shredded hash browns and cook until lightly browned, then add your quiche ingredients until bubbly and cheese is melty. Perfect for a New Year’s Day brunch or casual lunch with friends.

Ingredients

For the Hash Brown Crust:

  • 1 large package frozen hash browns, thawed and squeezed dry
  • 2 tablespoons butter, melted
  • 1 egg, whisked
  • A dash of onion flakes, garlic powder and dill seasoning, to taste
  • Sea salt & pepper, to taste

For the Quiche:

  • 3/4 cup red, orange and yellow bell peppers, diced
  • 1/2 cup red onion, diced
  • 8 eggs
  • 1/4 cup 1-2% milk
  • 1/4 cup light cream
  • 1 cup Mozzarella cheese, shredded
  • 1/2 cup cheddar cheese, diced
  • 8 slices bacon, cooked and crumbled

Instructions

For the Hash Brown Crust:

  1. Preheat oven to 400 degrees F.
  2. Brush a small amount of oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside.
  3. Combine the hash browns, melted butter, egg and spices in a bowl and place them in the pan pushing them up the sides to make a 1 inch crust for the quiche.
  4. Bake for 20-25 minutes or until the hash browns get lightly browned and crispy.

For the Quiche:

  1. In a small pan, over low/medium heat, add a tablespoon of oil and sauté the peppers and onions, for 8-10 minutes or until soft and translucent. Set aside to cool.
  2. In a bowl, combine the eggs, cream, milk, cheese and cooked bacon. Add cooled peppers and onions,  season with salt and pepper and pour into the precooked hash brown crust in the springform pan.
  3. Reduce the heat to 350 and bake for another 45 minutes.
  4. Serve hot or at room temperature, cut into wedges with a side of fruit salad and toasted holiday bread and butter.
 Serves  6-8.

Entertaining with Ease: Holiday Brunch Strata w/ Ham, Spinach and Cheese

Holiday Brunch Strata Hero2

Holiday Brunch Strata Hero1

The holidays are rapidly approaching, and that means plenty of parties, get-togethers and entertaining with family and friends which is why this is my favorite time of year! I always love to get together with friends and family and have a holiday brunch where we all bring a lovely dish, and sit around the table eating, drinking and talking for hours as we catch up on each other’s lives and laugh a little. That’s what the holidays are all about in my opinion. Sharing, laughing, loving, eating and drinking.

Holiday Brunch Strata Ingredients

One of my favorite things to make for brunch is this Spinach, Ham and Cheese Strata, a delicious breakfast casserole, made with bread, milk, cheese, eggs, ham or bacon, and some fresh sautéed veggies all baked in to a big pot of goodness. It’s rich, creamy, hearty and incredibly delicious, a savory bread pudding, if you will – and a great way to use some of your leftover holiday ham, veggies and cheese! It goes great with a green salad, some fresh fruit and mimosas (and of course lots of coffee, tea and holiday pastries on the side!)

KitchenAid Artisan Stand Mixer Shot3

This recipe is really easy to make, especially with my amazing KitchenAid® Artisan® Series Stand Mixer. The best part about making a Strata is that you just throw all the wet ingredients and spices in the bowl of your stand mixer and whisk it all together on low speed for a few minutes to beat the eggs, milk and cheese together. Then you layer all the ingredients in the casserole dish the night before, allowing the bread to soak up all the luscious custard and flavors overnight, and then you just pop it in the oven and bake it in the morning. (And maybe even get to sleep in a little or go back to bed while it’s cooking!)

Holiday Brunch Strata Hero2

I used a French Bread Round Loaf, but you could also use whole wheat bread or croissants or Challah bread for a touch of sweetness. You can also substitute crumbled sausage, bacon or pancetta for the ham, and experiment with using some different cheeses if you like (I used shredded mozzarella, but any cheese that melts well like a Gruyere, Swiss or Cheddar will work great). You can also substitute broccoli or zucchini instead of spinach, or throw in some colorful peppers to add some extra color – the possibilities are endless, and all tasty using the same base recipe I created.

Entertaining with Ease: Holiday Brunch Strata w/ Ham, Spinach and Cheese
Prep time:
Cook time:
Total time:
Serves: 8
This is a lovely brunch casserole made with ham, spinach, cheese and french bread in an egg custard. Perfect for the holidays or Easter brunch!
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium sweet onion, diced
  • 6 cups fresh baby spinach
  • 3/4 lb. thinly sliced Virginia or Black Forest Ham
  • loaf of french bread, torn or cut into 1-inch cubes (about 7 cups)
  • 3 cups cheese, shredded (Gruyère, Mozzarella, Cheddar)
  • 9 large eggs
  • 3 cups whole milk or cream
  • 2 tablespoons Dijon mustard
  • 1/8 teaspoon garlic powder
  • Kosher salt to taste
  • Black pepper to taste
  • Dash of cayenne
Instructions
  1. Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray.
  2. Heat the butter and olive oil in a large sauté pan over medium heat. Add the onion and season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add ham and cook for a few minutes, then add spinach until wilted.
  3. Arrange 1/2 of the bread in the bottom of the baking dish, top with half of the cooked onion, spinach and ham mixture.Next sprinkle 1/2 of the shredded cheese on top. Repeat the layering one more time without cheese on top.
  4. In a medium bowl, whisk together the eggs, milk, mustard, garlic powder, salt and pepper, cayenne.
  5. Pour the custard evenly over the dish, pressing the bread down with a spatula to absorb the egg and milk mixture.
  6. Sprinkle the remaining cheese on top and cover with a sheet of buttered parchment paper or foil. Refrigerate for 6-8 hours up to overnight.
  7. Preheat the oven to 375 degrees F.
  8. Bake the covered strata in the preheated oven for 30 to 35 minutes, or until the strata is cooked through and is brown around the edges.
  9. To crisp and brown the top, remove the parchment or foil and turn on the broiler. Broil for about 3 minutes, just until the top is golden brown and cheese is bubbly.
  10. Let rest for 10-15 minutes, then cut the strata into squares and serve hot.
  11. Great with a green salad, fresh fruit and mimosas!

 

Other Brunch Casserole and Strata recipes you might enjoy:

Martha Stewart’s Fontina, Speck and Onion Strata

House Beautiful’s Strata Recipe

Southern Living’s Brie and Veggie Breakfast Strata

Taste of Home’s Brunch Strata Recipe

Williams-Sonoma Bagel Strata with Sausage and Spring Vegetables

Mushroom, Ham and Cheese Strata: Best Brunch Casserole. EVER.

Mushroom, Ham and Cheese Strata
Mushroom, Ham and Cheese Strata

I love waking up in the morning to the smell of fresh brewed coffee and breakfast cooking in the kitchen. This is a delicious brunch casserole that’s perfect for the holidays and feeding a crowd. It’s filled with delicious sauteed ham, onions, baby bella mushrooms, garlic and dill, over a thin layer of torn whole grain bread (I use low carb bread and only 4-5 slices instead of a whole loaf of bread, and you can actually skip the bread all together if you want it to be more of a frittata), then topped with lots of gooey cheddar cheese. Bake the casserole until its light and puffy, let cool and then serve cut into squares with a green salad or fruit salad and whole grain toast. If you want to switch up the herbs, try Herbs de Provence or Fines Herbes instead. Experiment with different cheeses or meats if you like too (Brie, Monterey Jack, Bacon or Sausage), or spice it up with some red pepper flakes or a dash of Tabasco.What’s great is you can reheat it easily and have some yummy brunch/breakfast for a couple of days if you’re only cooking for a few people. Delish!

Mushroom, Ham and Cheese Strata: Best Brunch Casserole. EVER.

Recipe Type: Breakfast, Brunch
Cuisine: American
Author: Kristen Hess
Prep time:
Cook time:
Total time:
Serves: 8
This is a super easy and quick brunch casserole that’s perfect for the holidays. It’s filled with delicious sauteed ham, onions, baby bellas, garlic and dill topped with lots of gooey cheddar cheese. Make it a meal with a green salad or fruit salad and whole grain toast.
Ingredients
  • 8 eggs
  • 1 cup + 2 tablespoons of milk
  • 1 can cream of mushroom soup
  • 4-5 slices of whole grain bread
  • 1/2 onion, diced
  • 1 teaspoon garlic, chopped (or 1/2 teaspoon powder)
  • Kosher salt and fresh ground black pepper
  • 2 cups of cubed ham
  • 2 cups of baby bella mushrooms, chopped
  • 1 teaspoon dill
  • 2 cups of shredded sharp cheddar cheese
Instructions
  1. Preheat a medium saute pan over medium heat.
  2. Tear bread into medium size pieces and layer in the bottom of a 9″ x 13″ greased casserole dish.
  3. Whisk together eggs, milk and cream of mushroom soup in a large mixing bowl.
  4. Saute onions, garlic, ham, mushrooms and dill until soft and tender about 5-7 minutes. Sprinkle with salt and pepper to taste.
  5. Layer the ham, mushroom and onion mixture over the bread in casserole dish.
  6. Top with egg mixture evenly.
  7. Sprinkle shredded cheese over the top in an even layer.
  8. Bake at 350 degrees for 45 minutes until strata is puffy and cooked through.
  9. Let cool for 5 minutes, cut into squares for serving.

Recipe adapted from Taste and See, Calvary Chapel Finger Lakes.