Thursday, April 18, 2013

Ham and Vegetable Frittata




If you don't want to attempt an omelet, the next best thing is a frittata.  It's almost stress-free.  No flipping needed.  Just cook it halfway through on the stove top and then zap it under the broiler to complete the cooking process.

This is an excellent brunch item or a quick dinner served with a salad.

8 eggs
2 cups diced ham
4 ounces mozzarella cheese shredded
 1/4 cup finely diced red bell pepper
1/4 cup finely chopped broccoli
1 T. chopped parsley
2 T. freshly grated Parmesan cheese
salt and pepper to taste
1 T. butter
1 T. olive oil

Turn on the broiler to heat. Beat the eggs in a bowl, then add the diced ham, mozzarella, red bell pepper and broccoli. Whisk in the parsley, Parmesan, salt and pepper.

Heat the butter and olive oil in a 12 inch oven proof skillet.  Once it's hot and foamy, add the egg mixture.

Cook for about 5 minutes, over a gentle heat without stirring! until the frittata is set underneath and golden.

Transfer the pan to the hot broiler and cook until the frittata until it is set on top. Whatever you do, don't leave the pan unattended. Things can go downhill quickly at this point. You need to keep a close eye on the frittata.

Remove from the oven and let set for a few minutes. Run a knife or flexible spatula around the edge of the frittata and ease it out of the pan, keeping it top side up, onto a board or plate. Cut into wedges and serve. Sprinkle with extra parsley and/or Parmesan. 


Based on a Nigella Kitchen recipe.

No comments:

Post a Comment