HAM & POTATO FRITTATA
Happy Fourth of July! I’m sure many of you are enjoying beer and burgers (and I’m thinking of myself); however, I have the following Ham and potato Frittata recipe that was awaited in the kitchen, so I decided to publish it as quickly as possible…
I like frittatas because they can use any filling you’d like. I’ve added sliced potatoes to this frittata. This gives it a fantastic texture and also adds delicious and filling with very little expense. I also added some Ham to add some flavor, but you can also include bacon crumbles or other vegetables. I used less cheese to make this frittata so that it wouldn’t become too heavy. However, if you enjoy cheese, you can sprinkle some shredded cheese on top of the dish or mix it with the eggs. No matter what, NOM.
I’ve been heating portions of the recipe in my microwave all week long for breakfast (excellent with a splash of Sriracha! ), And I’ve also tried freezing and then reheating the slice. It lasted through the freeze/reheat process quite well (microwaved directly from the freezer to when it was hot)! Egg dishes like this typically will seep some water when heating, but I found it enjoyable and delicious. Make sure not to cook eggs at first, and you’ll be in good shape.
Have an enjoyable evening, and be cautious with the fireworks… cooking can be much more difficult when you’re missing half or more of your hands!
2 tablespoons olive oil($0.32)
2 lbs. potatoes ($1.12)
One bunch of green onions ($0.75)
4.5 oz. Half of a 9 1 oz. pkg deli ham ($1.64)
salt and pepper according to your preference ($0.05)
Eight large eggs ($1.36)
1/2 cup of milk ($0.13)
1/4 cup grated Parmesan cheese ($0.42)
Wash, peel, and cut them into fine 1-1/4″ thin slices. Warm the olive oil in a wide oven-safe pan at medium-high temperature. When the skillet is hot, add the potatoes and sprinkle by adding salt and pepper.
In the oven, cook potatoes for approximately 10 minutes, turning often so that the top layer is able to become brown. The oven should be preheated to 400°F.
While the potatoes are cooking, cut off both the white and green edges of the green onions. The white end should be added of the onions to the skillet along with the potatoes while they cook. Additionally, chop the deli meat and include it in the skillet while it boils.
In a large mixing bowl, mix in the egg, milk, cheese parmesan. When the mixture is smooth, add the rest of the chopped green onions (the green ends).
Once the potatoes are cooked but not splintering (about 10 minutes after cooking) pour eggs into a skillet and make sure that it covers every inch. Continue cooking the mixture in the skillet, without stirring for about a minute, up to the point that the edges have set.
Place the skillet in the oven, and cook for 20 to 30 minutes up to the point that the egg is puffy and the eggs are cooked (firm but moist). The middle part of the dish will be set up at the end, so be sure to check the center to determine if it’s cooked. Let the frittata rest for five minutes prior to cutting and serving.