March 8, 2012

Week 53, Recipe 2: Potato, Ham & Cheese Frittata

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  • Frittatas are so easy! Save them for busy nights - you can saute the veggies ahead of time and then cook when you get home. There's only one large bowl and one large saucepan to wash!
  • Leave out the potatoes and try a different veggie. Or leave out the ham and add a veggie. Use more or less cheese or a different kind....I promise you won't mess it up! Frittatas are very versatile!
  • I bake my frittatas on the stove, then put in the oven then finish with the broiler for a lightly browned top. If you don't have a good broiler, don't worry, frittatas do fine finishing in the oven.
  • Double the recipe and make two while you're at it, frittatas make great leftovers!
  • 6 large eggs (for an 8-inch skillet; add a few more eggs for a larger skillet)
  • 1 small onion, chopped
  • 1/2 chopped red pepper (optional)
  • 2 small russet potatoes (or 1 large), peeled and cut into bite-size cubes
  • oil
  • 1 c. chopped ham
  • 1/4 c. milk (or 1/2 c. if using a bigger skillet)
  • 1/2 c. - 1 c. shredded cheddar cheese
  • 1/2 tsp salt, 1/2 tsp pepper
  • 1/4 c. chopped parsley (or chives)
1. Preheat oven to 375.  In a 8-inch non-stick skillet heat 2 tbsp oil over medium heat. When hot, add diced potatoes and spread out to a single layer. Cook, without disturbing for about 5 minutes then check the bottom of a potato. If starting to brown a little, stir them up and cook for another 3-5 minutes. Stir again, cover, and cook over medium-low heat until potatoes are tender, another 2-5 minutes. Remove potatoes to a plate.
2. In the same pan, add a little more oil if necessary and saute onions and peppers (if using) for 5 minutes. Add ham and cook for an additional 3 minutes.
3. In a large bowl, whisk eggs, salt, pepper and milk until well combined. Add cheese and parsley or chives if using and stir. Pour the egg/cheese mixture into hot skillet over veggies and cook for about 5 minutes, lifting the sides of the frittata and tiling pan so uncooked egg runs underneath.
4. Move frittata to oven (be sure to cover with foil any rubber on your skillet) and cook for about 15-15 minutes or until nearly completely set in the middle (you can check it with a toothpick). Then finish under the broiler for about 3 minutes or until lightly browned.
5. Remove from the skillet to a cutting board or plate and let cool for a few minutes before cutting into wedges.

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