I’m celebrating the New Years holiday in the North Carolina mountains with friends, food and snow! Yesterday, as big fluffy flakes of snow fell in Banner Elk, the snow received a roaring applause from children and kid-like-adults (that’s me).

Before we headed into town….around noon while we still lounged in pajamas, I put together a quick country ham frittata using the local Daniel a Boone Country Ham! I’m a huge fan of country ham in just about anything… It’s salty bite is something totally unique to North Carolina and it was perfecting fitting for our setting.

Cautionary note: don’t over season your eggs or mushrooms! Country ham is super salty!

Here how I made it. I like my country ham quickly browned in a cast iron skillet with a good splash of coffee. You can also cook it in a little Coke! Meanwhile, I sautéed a pint of button mushrooms in a bit of butter and salt and pepper. At this point, preheat your oven to 400 degrees.

Once the country ham is hot and browned, chop it up. Whisk 6 eggs. Add a tablespoon of butter to the cast iron skillet on medium heat. Add the eggs. As the eggs begin to cook around the sides of the skillet, add the country ham, mushrooms, some cheese and a nice handful of torn chives. All of these ingredients are optional….use what you’ve got in the fridge. I literally used leftover cheese from our cheese plate the night before!

After the items have been added, place the skillet in the oven and cook until puffy and brown. Serve hot. Enjoy by the fire, with mountain views, good friends and fuzzy slippers (optional too).

This post is sponsored by the North Carolina Pork Council.