Use up your leftover holiday ham with this savory crustless quiche recipe. Leftover Ham Frittata is an impressive morning-after meal. Saute mushrooms and onions together in a cast iron skillet and toss in your leftover diced ham. Add whisked eggs, cream and cheese to the pan, and pop right in the oven for an easy bake.
Position a rack in the center of the oven, then heat to 425°F.
Whisk the eggs, heavy cream, and salt until smooth. Add the shredded cheese and whisk once more.
Heat a cast iron skillet over medium high heat. Add 2 tablespoon butter and heat until it melts then foams. Add the mushrooms, toss to coat in the fat, and saute until they release their water content and are golden brown around the edges, about 10 minutes.
Push the mushrooms to one side of the pan. Add the remaining 2 tablespoon butter and heat until it melts then foams. Add the onions to the butter. Saute, stirring occasionally, until the onions are soft, 6-7 minutes
Add the ham to the skillet and toss until the mushrooms, onions, and ham are evenly distributed.
Pour the egg mixture into the skillet, then give it a shake or use a spatula to distribute evenly among the filling. Continue cooking until the edges of the frittata are just starting to firm. Transfer to the oven and bake an additional 15-20 minutes, or until the eggs are cooked through and the center is slightly puffed.
Remove the from oven (use oven mitts!) and rest five minutes. Slice into wedges and serve warm.