ham, potato and cheddar frittata
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| 3 Tbsp | butter |
| 2 | mediumsize potatoes, peeled and cut into 1/2-inch cubes |
| 1 small | onion, peeled, coarsely chopped |
| 8 large | eggs, whisked vigorously to break and incorporate yolks into |
| | whites |
| 1/4 cup | low-fat milk |
| 1 | jalapeno pepper, seeded and finely chopped (optional) |
| 4 oz. | sharp cheddar cheese, grated or thinly sliced |
| 1/2 lb. | ham, cubed |
| | salt and pepper to taste |
| |
| preheat oven to 350 f. |
| on medium heat, in a large (10- to 12-inch) well-seasoned cast-iron |
| pan or oven-safe nonstick pan, melt butter. saute potatoes and onions |
| for 8 to 10 minutes, stirring regularly, until potatoes are slightly |
| softened and lightly browned. add jalapeno pepper and continue to |
| saute for an additional 2 minutes. |
| in a large bowl, whisk eggs and milk until well incorporated. pour |
| over potatoes and onions in saute pan. add ham and cheese, |
| distributing evenly. sprinkle a little salt and pepper over the top. |
| bake for about 30 to 45 minutes, or until egg mixture is cooked. |
| (insert the tip of a knife into the center; frittata is done when the |
| knife comes out clean, without liquid egg on it.) remove from oven |
| and cool for 5 minutes before serving. cut into 3-inch wedges and |
| serve like a piece of pie, with sliced oranges or mixed fruit salad |
| on the side. |
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| makes 6 to 8 servings. |
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| recommended wine: sparkling white zinfandel. |
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| clipping-cooking digest, |
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| (ID: 73875) Mirror: rec.food.recipes: Wed, Jun 29, 2005 |