Frittata With Ham And Roasted Pepper Recipes

FRITTATA WITH HAM AND ROASTED PEPPER

Steps:

• In a bowl, with a whisk, whisk eggs, milk and Dijon mustard. Add croutons, ham and half the cheese, half bell peppers and half green onions. Pour the mixture of eggs in a greased pie plate of 9 inches or an 8 inches greased square pan. Sprinkle with remaining cheese, bell pepper and green onion.
• Cook in a preheated oven of 350 F for about 20 minutes or until the frittata is golden and the eggs are set. Keep cooking under the preheated grill for about 2 minutes or until frittata is golden and is lightly puffed. Put the pan on a rack and let cool for 5 minutes. Use a spatula to loosen the edges from the pan and cut in wedges.

FRITTATA WITH PEPPERS AND ONIONS WITH ROASTED CHERRY TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees F. Heat the butter in a 12-inch nonstick skillet over medium-high heat. Add the red pepper, yellow pepper, and onions, season with salt, and pepper and cook until softened, stirring occasionally.
• Whisk together the eggs, Parmesan, and oregano until light and fluffy, and then season with salt and pepper. Pour the egg mixture into the pan and stir with a rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place the pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and sprinkle the top with parsley. Carefully slide the frittata onto a cutting board and cut into wedges and top with some of the roasted cherry tomato sauce and garnish with fresh basil. Serve hot or at room temperature.
• Sauce:
• To a saute pan add the olive oil. Add the tomatoes and garlic paste over medium heat. Cook until the tomatoes are soft, about 2 to 3 minutes and the tomatoes burst. Remove the pan from the heat and add the basil.

HAM AND BELL PEPPER FRITTATA

Steps:

• Whisk eggs, chives, salt, and pepper in medium bowl to blend. Melt butter in large broilerproof skillet over medium heat. Add peppers and ham; sauté until peppers are tender, about 5 minutes.
• Preheat broiler. Pour egg mixture over peppers and ham in skillet. Cook over medium heat until bottom and edges are set, stirring occasionally, about 3 minutes. Using spatula, carefully lift edges to allow uncooked egg to flow underneath. Reduce heat to medium-low. Lift edges 2 or 3 more times, allowing uncooked egg to flow underneath, until top is almost set, about 2 minutes. Sprinkle cheese over frittata. Transfer skillet to broiler. Broil until cheese is bubbling and eggs are set, about 1 minute. Let frittata stand at least 1 minute and up to 1 hour. Rewarm in microwave oven, if desired, or serve at room temperature.

ONION, HAM, AND CHEESE FRITTATA

Steps:

• Position a rack about 8 inches from the broiler and preheat.
• Melt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.
• Stir the onions, ham, herbs and cheese into the eggs.
• Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
• Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature.

HAM AND EGG FRITTATA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Beat eggs and milk in a bowl.
• Melt butter in a large, oven-safe skillet over medium heat; cook and stir potatoes, ham, onion, and garlic in melted butter until potatoes are tender, about 15 minutes. Add water if vegetables become dry. Season with salt and pepper.
• Pour egg mixture over vegetable mixture. Cook, without stirring, until eggs are slightly browned on the bottom.
• Broil in the preheated oven until eggs are nearly set, about 5 minutes. Sprinkle Cheddar cheese over eggs and continue broiling until frittata is completely set and cheese is melted, about 5 minutes more.

HAM AND CHEESE FRITTATA

Steps:

• In a skillet, melt butter over medium heat. Saute mushrooms, pepper and onions until tender. In a bowl, beat eggs until foamy; stir in ham. Pour over the vegetables. Let eggs set on the bottom, then lift the edges to allow any uncooked egg to flow underneath. Cover and cook until the eggs are set, about 3 minutes. Sprinkle with cheese and cut into wedges to serve.

HAM FRITTATA

Steps:

• Heat oven to 400°F.
• Heat oil in a non stick frypan, add ham cubes and onions.
• Sauté until onions are transparent and just turning brown, about 5 to 7 minutes.
• Add red, green and jalapeño peppers, celery and jalapeño jelly, if using.
• Sauté 3 to 5 minutes or until jelly melts.
• In a large bowl, beat eggs with salt and pepper, until frothy and about double in volume.
• Over high heat pour egg mixture evenly over evenly spread sautéed mixture.
• Move mixture around just a little.
• Place lid on frypan and leave on high heat until bottom is set, being careful not to burn.
• Do not remove lid.
• Place covered frypan on middle rack in oven and cook approximately 20 minutes, until well risen and golden (I have a see-through lid on my frypan).
• Remove lid and sprinkle with cheddar cheese, turn oven to broil, broil for 2 or 3 minutes until cheddar melts.
• Slide onto platter and cut into 4 pieces, serve hot with salsa if desired.

COLORFUL PEPPER FRITTATA

Steps:

• Preheat oven to 350°. Whisk together first four ingredients. Stir in mozzarella cheese and basil., In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Add peppers; cook and stir until tender, 3-4 minutes. Stir in garlic; cook 1 minute. , Pour in egg mixture; remove from heat. Sprinkle with Parmesan cheese. Bake, uncovered, until eggs are completely set, 20-25 minutes. Let stand 5 minutes. Cut into wedges.