Emeril’s Farmers’ Market Frittata

  • Yield: 8 servings

“Breakfast, brunch, lunch, or dinner? And anywhere in between: eat a frittata. You can easily substitute other chopped vegetables, cup for cup, for the filling ingredients here.”—Emeril Lagasse


8 eggs
3tablespoons heavy cream
1/2teaspoon salt
1/4teaspoon freshly ground black pepper
3tablespoons butter
1cup thinly sliced onions
1cup thinly sliced green, red or orange bell peppers, or a mix
1cup thinly sliced mushrooms (about 4 ounces)
1cup fresh corn kernels
1cup diced smoked ham
2tablespoons chopped fresh herbs, such as chives, basil, thyme, parsley, oregano, or your favorite mixture
1cup grated Swiss cheese (about 4 ounces)


  1. Set a rack in the upper third of the oven and preheat the broiler.
  2. Whisk eggs, cream, salt and pepper together in a medium bowl until combined.
  3. Melt 2 tablespoons butter in a 10-inch ovenproof sauté pan over medium-high heat. Add onions and peppers and cook, stirring as need, until soft, 7 to 8 minutes. Add mushrooms and corn and cook 2 minutes. Add ham and cook until warmed, about 1 minute. Add remaining 1 tablespoon butter; when melted, add egg mixture. Sprinkle fresh herbs over eggs, and top with cheese. Reduce heat to medium and cook eggs, undisturbed, 3 minutes, or until the surface begins to bubble and the bottom starts to set.
  4. Immediately place pan in oven and broil until golden brown on top, 3 to 4 minutes.
  5. Remove pan from oven. Using a rubber spatula, loosen frittata from sides of pan. Tilt pan and gently slide frittata onto a platter. Serve hot or warm.

Recipe by Emeril Lagasse. Reprinted with permission from Farm to Fork: Cooking Local, Cooking Fresh (William Morrow Cookbooks, Inc., 2010).

Nutritional Info *per serving

  • Calories 260
  • Fat 19g
  • Cholesterol 230mg
  • Sodium 510mg
  • Carbohydrate 8g
  • Fiber 1g
  • Sugars 3g
  • Protein 14g