Photo (cc) by The Marmot
Frittata… a fancy word for an easy dish, made with ingredients you probably already have in your pantry.
A frittata is kind of a cross between an omelet and a quiche with no crust. You mix up the ingredients, cook it on the stove, finish in the oven, and voila!
Great food for less than 15 bucks!
Eggs are incredibly versatile and something you can often find on sale. The spicy potato chips add just the right amount of salt, crunch, and flavor. We used a single slice of ham, something you can pick up at the deli or the meat section of the supermarket.
Keep this dish in mind the next time you’re trying to use up leftover holiday ham, too!
Make sure you start with an oven-safe frying pan. That means all-stainless pans, iron skillets, or pans manufacturers say can be used in an oven.
After you sauté the ham and green onions on the stovetop for about a minute, pour the well-beaten egg mixture in slowly and cook gently, stirring with a heat-resistant spatula, for about three minutes to help the eggs set on the sides and bottom. Eggs will still be runny on top. Then you pop the whole pan into the oven, under the preheated broiler, and broil for about two minutes or until the top of the eggs are slightly browned and they appear cooked through. If you press on the center, the eggs will feel springy. Broiling goes quickly, and every oven has different broil settings. Keep the oven door cracked so you can watch the frittata carefully.
You’ll think of dozens of things to toss into a frittata. They’re great with veggies, cheese, and all sorts of meat. Frittatas can be eaten hot or cold, and are perfect for buffets. And they’re great for breakfast, lunch, or dinner.
Ham and Potato Chip Frittata – Courtesy of Chef Lenore Nolan-Ryan
1 doz large eggs
1 5 oz bag jalapeno potato chips lightly crushed
¼ cup heavy cream
1 half-inch thick ham steak, diced into ½ inch cubes
3 large scallions, sliced
2T extra virgin olive oil
Preheat the broiler and position a rack 8 inches from heat. In a large bowl beat the eggs and cream. Add the potato chips and mash to break them up.
In a large, ovenproof skillet heat olive oil. Add diced ham and sliced scallions and cook over high heat for 1 minute. Lower the heat to medium. Add the eggs and cook until set on the bottom and side, about 3 minutes.
Broil the frittata for about 2 minutes, until the top is lightly browned and the eggs are set. Slide the frittata onto a plate, cut into wedges, and serve.
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