I don't know about you, but some days I don't really want to fuss too much over dinner. In my house we love breakfast for dinner or any other time of the day. Frittatas are one of those fairly quick to make dishes if you have any leftovers lying around, and not so difficult even if you don't. The variations are many and the rules are not so hard and fast. The only thing to really remember is to use pre-cooked meats and veggies and to make sure the "Add-ins" cover the bottom of the skillet. Don't like potatoes? leave them out. Don't want meat? Add in more veggies. The sky is the limit! Cheese is totally optional, too. So you see, frittatas are way easier than making omelettes, and best of all, they are good even straight out of the fridge. So you can make dinner and have leftovers for breakfast or lunch the next day. Why not give it a try?
Ham and Tomato Frittata
18 large eggs
3 small (2 1/2 inch diameter, approx.) Yukon Gold Potatoes, peeled, cubed and cooked
1 cup diced, smoked ham (from the deli or leftover)
1/2 cup diced onions
1/2 cup diced red bell pepper, stemmed and seeded
1 1/2 cups cherry or cherub tomatoes, halved
3/4 teaspoon kosher salt
3/4 teaspoon coarse ground black pepper
1 1/2 cups shredded sharp cheddar cheese
2 tablespoons basil leaves cut in chiffonade (roll together and cut into long thin strips)
1. Preheat oven to 350 degrees F. In a medium bowl, whisk together the eggs with salt and pepper until very well mixed; set aside.
2. Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a well seasoned, 12-inch cast iron skillet over medium heat until sizzling. Add in onions and red bell pepper. Cook until soft and translucent, about 5 minutes, stirring often. Add in potato and ham and cook, stirring, until just heated through.
3. With a spatula or wooden spoon, gently pat ingredients into an even layer in skillet. Sprinkle tomato halves and basil evenly on top. Sprinkle evenly with cheese.
4. Give eggs a good whisk and then immediately pour evenly on top of the ingredients in the skillet. Continue to cook on medium heat for about 5-7 minutes until the edges just begin to show signs of setting. Remove from heat and place in the oven. Cook for 12-15 minutes more, until top of frittata feels firm when touched with the palm of your hand (of course it's hot so don't linger over this). You don't want to over-cook the eggs or it will be rubbery.
5. Remove from oven and let rest for 5 minutes. Cover the handle of the skillet with a towel or pot holder to remind you that it's HOT!
6. Slice into 8 pie shaped pieces and serve. Wrap any cooled leftovers in plastic wrap and refrigerate. . Eat leftovers cold or warm gently on medium heat in the microwave.
Anther combination we love- Sausage, Spinach and Roasted Red Pepper:3 cooked, crumbled mild Italian sausage links, 1 cup thinly sliced leeks, 3 small potatoes(peeled, diced and cooked), 1 roasted red pepper (stemmed, seeded and diced), 3/4 cup chopped spinach (frozen thawed and squeezed dry), 2 tablespoons grated Parmesan, 1 1/2 cups mozzarella cheeses, 2 tablespoons oil packed sun-dried tomatoes (drained and diced). Follow cooking instructions above.
Welcome to my blog! I am a wife, mother ,former pastry chef, pet mom and creative who is exploring art, trying to practice gratitude as a way of life and attempting to hold on to a sense of awe and wonder about everything in my world. I live in Northern Colorado where I love to cook, play with art supplies, hike and ride my bike. Thank you for visiting!