Frittata
Frittata. The cousin of the omelet. The brother of a good scramble. What I love about these is that you can put anything you want. A cast iron pan is really my favorite pan of all pans, but especially for frittatas. You can cook (if needed) the filling ingredients then pour in the eggs for a one pot meal!
6 eggs
1/2 cup half and half or milk
1 cup shredded swiss cheese
4 slices ham, diced
1 small Yukon potato, diced small
1 onion, sliced thin
1 bell pepper, sliced thin
1 TBSP fresh herb, basil or oregano
Salt
Pepper
2 TBSP butter
Heat oven to 400.
Heat a 10”-12’ cast iron or oven safe pan to medium high. Add the butter. Place in onions and cook for 5 minutes, add bell pepper and potatoes, some salt and lower heat and cover. Cook for 10 minutes.
Whisk eggs with half and half, salt and pepper. Add cheese and set aside.
Make sure potatoes are soft or al dente, add ham to pan, stir and add egg mixture. Let cook 2-3 minutes until the bottom begins to set. Transfer, uncovered, to the oven for 10 minutes. Remove when top is set and sprinkle with fresh herbs.
Serve hot with salsa or hot sauce!