First, cut your veggies and gather your ingredients. Then preheat your oven to broil and make sure your oven rack is at the top position.
Next heat butter in a small/medium cast iron pan over medium-high heat. If doubling or tripling recipe use a larger pan. Once butter is melted and warm, add onions and mushrooms. Sauté for a few minutes, stirring occasionally. Then add ham and garlic and season lightly with salt and pepper (you will add more salt and pepper to the eggs later). Continue to stir occasionally. Cook till veggies are soft and lightly browned. Then add tomatoes and spinach or chard and cook till the greens are wilted.
In a separate bowl, whisk together eggs, half and half, and a dash of salt and pepper till fully combined. Pour over veggies, add cheese, quickly stir to mix well, then flatten it out so your frittata is nice and even. Let sit on the stove over medium-high heat for a minute. Then transfer to the top rack oven for 7-8 minutes. If you have doubled or tripled the recipe this might take a little longer. The size of your pan and thickness of the frittata will also effect the cooking time (the thinner the frittata the shorter it will take). So keep an eye on it and use your best judgement when it comes to timing. The eggs should be set, not runny. You can test this by inserting a knife into the frittata to see if it is runny or not.
Once done, take out of the oven and let cool for a few minutes. Divide amongst two plates, serve with toast if you would like, and enjoy!
2 servings