Potato Ham Chorizo Spinach Frittata Recipes

HAM, MUSHROOM & SPINACH FRITTATA

Steps:

• Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over a medium-high heat. Tip in the mushrooms and fry for 2 mins until mostly softened. Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt.
• Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set. Sprinkle over the cheese and put under the grill for 2 mins. Serve hot or cold.

HAM AND POTATO FRITTATA

Steps:

• In a 10-in. cast-iron or other ovenproof skillet, brown potatoes in 2 tablespoons butter over medium-high heat; remove and set aside., In the same skillet, saute the mushrooms, onion, red pepper and ham in remaining butter until vegetables are tender. Add garlic; cook 1 minute longer; drain. Remove and set aside. , In the same skillet, cook the potatoes, ham mixture and parsley in oil over medium-high heat. In a large bowl, beat the eggs, salt and pepper. Pour into skillet; cover and cook for 10-15 minutes or until eggs are nearly set. , Broil 5-6 in. from the heat for 2-3 minutes or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges.

SPINACH AND POTATO FRITTATA

Steps:

• Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
• In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

POTATO, HAM, CHORIZO & SPINACH FRITTATA

Steps:

• Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain.
• Heat a 22cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add the chorizo and cook, turning occasionally, for 3-4 minutes or until golden. Transfer to a plate.
• Add potato to pan and cook, turning occasionally, for 3-4 minutes or until golden brown. Return the chorizo to pan along with the ham and spinach and cook, tossing, for 1-2 minutes or until spinach wilts.
• Preheat grill on high. Whisk together the eggs and shallot in a small bowl. Season with salt and pepper. Pour the egg mixture into the pan. Reduce heat to low and tilt the pan slightly to evenly distribute the egg. Cook for 4-5 minutes or until the frittata is set around the edge but still runny in the centre. Place the pan under the grill and cook for 3-4 minutes or until golden brown and just set.
• Combine rocket, chives and parmesan in a bowl. Cut frittata into wedges. Serve with rocket salad.

HAM & SPINACH FRITTATA

Steps:

• Preheat oven to 350. Spray an 8-inch pie dish with cooking spray.
• In a large bowl, beat eggs and egg substitute. Stir in spinach, ham, cheese, and roasted pepper.
• Pour into pie dish and bake for 20 minutes.
• Sprinkle parmesan cheese on top and bake until eggs are set, 10-20 minutes. Eggs are done when knife inserted in middle comes out clean.
• Allow to rest 10 minutes. Cut into 6 wedges.

HAM, SPINACH & POTATO FRITTATA RECIPE

Steps:

• In large bowl, whisk eggs, milk, Parmesan & Gruyere cheeses, salt & pepper until well combined. Set aside. Preheat broiler. On stove, heat oil in 8" nonstick, oven proof skillet over med heat. Add potatoes & cook 8-10 min. until almost tender, stirring occasionally. Add onions & garlic; cook until onions are translucent. Add ham & spinach. Stir until spinach is wilted. Lower heat to med low & pour egg mixture into pan. Using a spatula, stir eggs from the bottom 2-3 min. then allow eggs to cook and until bottom half is completely set. For firmer texture, invert and continue cooking. . Top fritqtta with remaining cheese & place under broiler. Broil until cheese is melted @3-4 min. Carefully remove from pan and serve in wedges. Serve with salsa.