Storage and reheating tips
Fridge. Cool the frittata and store it in an air-tight container or freezer bag, refrigerated, for up to 7 days.
Freezer. Freeze it in an air-tight container or freezer bag for up to 2 months.
How to reheat. Reheat in the microwave oven for about 1 minute. It should be enough, otherwise, reheat longer in 30-second increments.
Perfect for making ahead. This is a great recipe for meal prep as it keeps well refrigerated and frozen. It thaws well and reheats well.
Frittata toppings
Serve frittata warm as is, or elevate it with these toppings:
Extra cheese. When reheating the frittata, top it with more shredded Pepper Jack cheese and reheat it with the cheese on top so that it melts.
Salsa. Serve your favorite salsa or Pico de Gallo with it.
Bacon bits are a great topping.
Vegetables and fresh herbs. This includes sliced avocado, chopped green onions, chives, or parsley. Add those for flavor and presentation.
Ingredients
1 tablespoon salted butter
8 eggs
¾ cup heavy cream
½ teaspoon salt
1 cup sharp cheddar cheese shredded
3 cups broccoli no stems, just florets, chopped
7 oz ham cooked, chopped
4 oz pepper jack cheese shredded
Instructions
Preheat the oven to 375 F. Add 1 tablespoon of butter to the cast iron skillet and place it in the oven.
In a large bowl, whisk together the eggs, heavy cream, and salt until fluffy. Add shredded Cheddar cheese and stir to combine.
Using an oven mitt, remove the cast iron skillet from the oven and roll it carefully from side to side to evenly butter the dish with melted butter.
Add chopped broccoli and chopped ham to a buttered cast iron skillet.
Pour the egg and cheddar cheese mixture over the broccoli and ham.
Top evenly with shredded pepper jack cheese.
Bake for 20 minutes until the frittata is no longer wobbly in the center.
Transfer the frittata to a wire rack, and let it rest for 15 minutes before serving.
