Monday, February 7, 2011

Ham, Potato, and Roasted Red Pepper Fritatta

I thought this was very yummy!!!  I loved that it only used one skillet and it was a complete meal in itself.  It's a recipe that was copied and pasted in a word document so I'm not certain of the source.

Ham, Potato, and Roasted Red Pepper Fritatta

2 Tablespoons olive oil
2 small red potatoes, thinly sliced
4 green onions, trimmed and sliced
1 cup diced ham
1/2 cup diced roasted red pepper
8 eggs
1-1/2 cups shredded cheddar/Monterrey Jack cheese blend
Kosher salt and freshly ground black pepper

Preheat oven to 375 degrees.  In a large oven safe skillet, heat 2 tablespoon olive oil.  Add the sliced potatoes to the skillet and saute for 8-10 minutes, until tender but firm.  In a medium bowl, whisk together the eggs and the cheese along with some slat and pepper.  Add the onion, ham, and red pepper to the skillet with the potatoes and stir to combine.  Over medium-low heat, add the egg mixture to the skillet and stir for 1 minute (you want to see a little curd of egg to develop).  Then allow to cook for an additional 2 to 3 minutes without stirring until the eggs start to set around the edges.  Finish cooking in the preheated oven for 10 to 12 minutes, until the eggs have completely set in the center.  Serve straight out of the skillet or flip on a serving plate.  Makes 6 servings.

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