I feel like I’m always apologizing lately. I apologize for not posting enough, for not answering emails fast enough, for not unplugging often enough, for not spending time with the people that matter most to me enough, etc. etc. etc.
Sometimes life is complicated, and you make too many commitments on your time, and you realize that something has to give. I’m working on that, so I can do less apologizing, and feel happier with where I’m at.
I think as women especially, we all have moments when we feel like we’re not doing “enough.” Is my house clean enough? Are my dinners healthy enough? Are my kids happy enough, adjusted enough, polite enough? Do I work hard enough? Am I using my time efficiently enough?
Life is full of “enoughs” and to that I say….enough is enough.
So today I’m not going to apologize for the fact that I’ve been too busy to post much this week, or because I wish these photos were better, or that this Ham, Cheese & Mushroom Frittata recipe is too simple and not fancy or uber creative.
Today, this is what I’ve got. And it will have to be enough.
This Ham, Cheese & Mushroom Frittata is easy to make, comforting to eat, and perfect for when you feel like there are too many “enoughs” in your day.
You can easily substitute different proteins, cheeses or herbs in this low carb frittata recipe to change it up based on your mood or what you’ve got in your fridge!
Ham, Cheese & Mushroom Frittata (Low Carb & Gluten Free)
- Yield: 6 servings 1x
Description
A perfect low carb meal for any time of day.
Ingredients
- 2 Tbsp butter
- 1/2 cup chopped mushrooms
- 1/2 cup chopped deli ham
- 8 eggs
- 1/4 cup heavy whipping cream
- 1/8 tsp ground nutmeg
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded sharp cheddar cheese
- salt and pepper to taste
Instructions
- In a medium oven proof saute pan, melt the butter and saute the mushrooms and ham for 3 – 5 minutes. Blend the eggs and cream together in a large bowl. Add nutmeg, then salt and pepper to taste. Pour the eggs over the mushroom and ham mixture. Gently stir in the parsley and shredded cheese. Bake in a 375 degree (F) oven for about 20 – 25 minutes or until firm. Serve.
Notes
Approx nutrition info per serving: 217 calories, 14g fat, 1g net carbs, 13g protein
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Lana McQuown says
I made this for breakfast this morning and it was delicious. I happen to have all of the ingredients on hand for another recipe that was more complicated and I just didn’t have the motivation to put in all the extra work. After searching for a keto egg and mushroom dish, your recipe popped up. It looked like it was a quick and simple dish so I went for it. Quite honestly I can’t imagine that my other more complicated recipe would have turned out this good. I think it was the magic ingredient of the nutmeg and the best part very little prep and clean up. Thank you so much for sharing such a delicious easy recipe. This is definitely going into my recipe file for future uses.
Mellissa Sevigny says
So happy you enjoyed this one Lana, thanks for taking the time to let me know!
Emina says
What is the pan size for this recipe pleaese
Ali says
Great sounding recipe! Is it possible to make this a day in advance?
Mellissa Sevigny says
Yes!
Hannah says
Just want to say thanks for posting simple things like this! The biggest thing that caused me to go off my low-carb diet the first time around was the lack of time to cook new interesting and filling meals for myself. While I love some of the more involved dishes on your blog, when I just don’t have the time or ingredients and need a week’s worth of food cooked ASAP I look to posts like this one. And the fact that you have multiple frittata recipes that are each cooked slightly differently is awesome – I never really follow the recipes, I just throw in whatever leftovers are in the fridge, but they’re an easy reference for me when I need to adjust my portions based on how many eggs I have. I just pick the appropriately sized frittata recipe and voila! Just one less thing for me to think about. Thanks Mellissa!
Mellissa Sevigny says
Thanks Hannah – I’m all for recipes that are easy and forgiving when I need to make last minute substitutions! This is the kind of thing I cook for myself often – glad you liked it too!
Chastiry says
What can I substitute the mushrooms with?
Mellissa Sevigny says
Any veggie you like will work. Spinach maybe?
Veronica Carter says
I was recently introduced to your blog by my soon-to-be ex-husband. Yes long story! But, we’ve made a commitment to have an amazing co-parenting relationship for our two boys. With that said, we’re making a greater effort to cooking healthier meals to improve our health but also to positively influence our boys. And so far, I have tried a few recipes and have gotten two thumbs up every time! Thank you so much for providing us with some delicious and healthy recipes! You ARE enough!
Susana says
I don’t have 8 eggs. Will 4 be okay and the remaining of all the other ingredients or should I then do half of everything?
Beth says
Do these keep in the fridge for reheating? They look delicious!
Mellissa Sevigny says
Definitely!
Summer says
Can I sub the heavy cream for milk
Beth says
What about cottage cheese sub
Donna M says
I followed ur link off FB, but I absolutely love ur comments before the recipe. It really hit home this morning, thanks! xox
Mellissa Sevigny says
Thanks Donna and welcome to ibih! :)