I've never had the patience to learn how to make a proper omelet. Maybe one day. But I love a frittata. They are so much fun to make. You can add whatever you want to the eggs: mushrooms, onions, peppers, ham, bacon, any variety of cheese. No stirring once it hits the pan. You just let the heat do the work. Top of the stove for half the cooking, then under the broiler to finish the other half. One of the best things to whip up on a hurried, harried night after work when everybody's hungry.
4 ounces of chopped ham
4 ounces mozzarella cheese
1 T. chopped parsley or basil
1 T. Parmesan cheese
salt and pepper to taste
1 T. butter
Turn on the broiler to heat. Beat the eggs in a bowl, then add the chopped or diced ham and mozzarella. Whisk in the parsley or basil. Then add the Parmesan and salt and pepper.
Heat the butter in a large skillet (make sure it has an oven safe handle!) or a cast iron skillet. Once the butter foams, add the omelet mixture.
Cook for about 5 minutes over a low to medium heat. DON'T STIR! Let the frittata begin to set and start to turn golden around the edges.
Now under the broiler until the top is all browned and bubbly and set on top. Don't take your eyes off it at this point. It can go from golden brown and yummy to inedible in a second! Remove the skillet from the oven.
Let stand for a couple of minutes and then a thin spatula around the edges of the frittata. Now, slide the frittata out of the skillet, keeping it top side up onto a cutting board or plate.
Slice and serve!