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Posts Tagged ‘Ham and Cheese Frittata Recipe Oven’

Slice of ham and cheese frittata on a white plate

We love leftovers the first night after Christmas. By the second night, however, we are ready for something different. But, what about all that wonderful leftover turkey and ham that’s sitting in the fridge…right?

“Waste not want not” is a philosophy my mother-in-law Mary Rose taught me well, which is why the second night after Christmas, I usually make a ham and cheese frittata. {For your leftover turkey…why not try this Turkey Shepherd’s Pie?}

This recipe is incredibly quick to make and is, of course, delicious. It’s perfect for a morning meal, Saint Stephen’s Day perhaps, and also makes an ideal brunch main course. At a different time of year, say a beautiful summer’s day, this could easily be packed into a picnic basket too. Enjoy!

Ham & Cheese Frittata

Serves 6

Ingredients

2 tablespoons olive oil

½ onion, sliced

8 eggs

2oz/¼ cup milk

½ teaspoon salt

½ teaspoon pepper

12oz/168g/2 cups ham, diced

3oz/88g/1 cup shredded cheddar cheese

Directions

1.) Preheat oven to 180°C/350°F.

2.) Heat olive oil in a 10” oven proof skillet over moderately high heat. With a pastry brush, spread the olive oil to the sides of the skillet.

3.)Add the onion and sauté until translucent.

4.) While the onions are sautéing, whisk the eggs, milk, salt, and pepper in a bowl. Set aside.

5.) Once the onions are translucent, remove from the heat and spread the diced ham evenly over them.

6.) Pour the egg mixture into the skillet.

7.) Sprinkle the cheese over the top.

8.) Place the skillet into the oven and cook for 30 minutes or until the eggs are fully cooked and the cheese is bubbling. Serve immediately.

Additional Notes, Related Articles & Credits:

* Want to know the difference between a frittata and an omelet? Check out this article from the good folks over at thekitchn.com.

** Here are a few Irish frittata recipes from the world of WordPress bloggers: Irish Breakfast Frittata from The Way I Make It Is; Feta Cheese and Red Onion Frittata from the Irish cookery school known as Cook’s Academy; Bacon Spinach and Potato Frittata from Irish writer Shiela Kiely at Gimme the Recipe; and, finally, a Courgette and Thyme Frittata from Irish food writer Catherine Fulvio.

*** Not into frittatas? Can I tempt you with this amazing Tomato & Almond Tart a la Ottolenghi?

 

 

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