December 27, 2010
Holiday Leftovers? …Ham and Cheddar Frittata With Sweet Peppers and Parsley
Now that the Holidays are over, what on earth do we do with all of our leftovers? I have got a beautiful recipe to share with you today that will make breakfast or brunch a whole lot brighter!
You know all of that ham that you've got leftover in the fridge? Well, go grab it, we are going to create a frittata that is drop dead gorgeous :)
Have the kids wash their hands and get them in the kitchen to help. My two stinkers LOVE taking turns whisking the eggs. That's a great place for them to start. Measuring out the milk is another thing they can do. After you chop the veggies and ham, let them scoop it all up to add to the skillet. They will love getting involved :)
Hope you enjoy using up your Holiday leftovers for this beautiful frittata! Your family and friends will love you for it!
Here is your line up of ingredients :)
Crack 6 large eggs
Pour in your milk
Saute your veggies then add your leftover Smithfield Ham :)
Pour eggs over ham and veggies then sprinkle your parsley on top.
Place oven proof skillet under oven's broiler and watch it puff!
Ham and Cheddar Frittata With Sweet Peppers and Parsley
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Cup white onion, finely chopped
- 1/4 Cup sweet peppers, finely chopped
- 1 Cup chopped Smithfield Ham (leftover from the holidays works great)
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 1/4 Cup milk
- 1/4 Cup fresh parsley leaves, chopped
- 1/2 Cup shredded cheddar cheese
Instructions
1. Preheat oven's broiler. In a 8 inch skillet sprayed with cooking spray heat oil over medium heat. When hot, saute onions and pepper for 5 minutes. Add ham and cook for an additional 3 minutes.
2. Whisk eggs, salt, pepper and milk until well combined. Pour into hot skillet and top with parsley. Cook for 3-5 minutes pushing sides of eggs down with a rubber spatula. Top with cheese then place under oven's broiler. Watch carefully; broil for 3-5 minutes or until eggs are set, golden and puffed around edges. Remove and let cool for 5 minutes before cutting into wedges.
4 servings
