Ha ha ha you’re a frittata ta ta

Irisa Raina 9

By
@Irisa

There really is no special story behind this recipe.

I love to do frittatas and quiches with left over ham and when you throw in lots of vegetables you just can’t go wrong.

I served this with a garden salad loaded with mixed greens, cherry tomatoes, red onions, fresh spinach & yellow bell pepper. I topped it with my “honey mustard salad dressing “ posted here on JAP.

What a perfect summer Sunday dinner!


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Rating:
★★★★★ 2 votes
Comments:
Serves:
6 +
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

about 2 cups of ham cut into bite size pieces
2 & ½ - 3 cups frozen hash browns “defrosted”
1 medium sweet onion “cut into bite size pieces “
½ red bell pepper “ cut into bite size pieces”
1 tablespoon turbinado sugar
2 really big handfuls of fresh spinach “rough chopped “
fresh ground pepper
¼ cup heavy cream
1 tablespoon sea salt
3 large eggs
1 large yolk
2 cups extra sharp cheddar cheese “ grated “ divided in ½
2 teaspoons unsalted butter
pam non stick cooking spray
cookie sheet and either foil or parchment

Step-By-Step

1Cut the ham into bite size pieces.

2Put the butter into a medium sautéing pan, and when it it’s all melted add the onions and sugar. Cook for about 10 minutes on a very low flame, stirring often.

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3After that time, add the red peppers and cook for about 10 more minutes on low.

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4Add a good helping of fresh ground pepper and the spinach to the onions and peppers.

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5Cook this for only about 1 minute longer, all you’re looking to do is wilt the spinach. Turn the heat off and give it a few more cranks of pepper.

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6In a bowl put the heavy cream, salt and the eggs and yolk and mix thoroughly.

7Lightly spray the pie pan.

8Put the hash browns on the bottom of the pan.

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9Then do a layer of cheese “ ½ of the 2 cups “.

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10Then add the ham, I do a couple of grinds of pepper on the ham but that is optional.

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11Then add the onion mixture.

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12Add the rest of the cheese.

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13And then pour the egg custard over the top and put the pie pan on the lined cookie sheet and bake at 35o for 45 minutes after that amount of time cover the frittata loosely with foil and bake for an additional 15 minutes.

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14Bake till the top is beautifully browned. Let this rest for about 10 – 15 minutes before cutting to set the custard.

15Baking times will depend on your oven…so you’ll have to adjust the time and temperature accordingly.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids