I had breakfast with Genevieve of Little Buddy Reviews on Saturday. I met her at Go Blog Social earlier this month. She shares her reviews on various dog products and other super helpful information. I love it - I'm pretty much a sucker for any new and cool thing for the Hen-Dawg so it's nice to know someone is there to make sure I don't buy a dud. Next month we are going to take our 4 legged kids to a 3k Strutt With Your Mutt to help raise money for our local shelter, Wayside Waifs. I hope Henry behaves in public.
I've been on an egg kick lately. I usually stick to egg whites with ketchup. Who else put's ketchup on their eggs? It's the only way I eat them. But you can only have many plain ol' eggs. I bought an ovenproof pan specifically to make frittata so I figured it was time to actually make one.
Frittata's are so versatile; throw in any veggies, meat, and/or cheese you have leftover and you'll most likely end up with a winner. We thought this one was a winner; nice and fluffy, and full of ham and cheese.
What would you put in your frittata?
Ham, Cheese, and Potato Frittata
8 large eggs
1 cup half and half
1 cup shredded cheese, divided
salt and pepper to taste
1 tablespoon extra-virgin olive oil
1 medium onion, diced
1 cup frozen chunk potatoes
1 cup diced ham
Preheat oven to 400 degrees. In a large bowl, whisk together the eggs, half-and-half, 1/2 cup shredded cheese, salt, and pepper. Set aside.
Heat oil in a heavy ovenproof skillet over medium heat. Add onions and cook until translucent, about 4 minutes. Add in potatoes and ham and cook another 5 minutes. Gently fold in the egg mixture. Cook until partially set, about 5 minutes.
Sprinkle on remaining 1/2 cup cheese and place pan in oven and bake until frittata is puffed and golden, about 15-20 minutes. Let cool slightly, then cut into wedges and serve.
Adapted from Breakfast for Dinner Frittata Florentine
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Did you see my post yesterday? My sister and I started a new series! I shared a Strawberry Lemonade Beer recipe.
