At this time of year, the cold weather can be tiresome, and many of us start yearning for more sunshine and warmer temperatures. After last week’s snowstorm brought several inches of snow to the Washington area, Chef Lorna whipped up a hearty breakfast for dinner. Cold nights call for hearty foods, and this ham and cheese frittata did the trick.
Winter’s not quite over yet, so be sure to make this recipe the next time you feel that cold winter fatigue coming on!
Ham and Cheese Frittata
2 tablespoons unsalted butter
1 small onion, diced
¾ teaspoon kosher salt
2-3 pinches of black pepper
8 large eggs, beaten
¼ cup whole milk
1 cup diced ham
½ cup red og green bell pepper, diced
1 tablespoon chopped fresh herbs (parsley, thyme, or dill)
1 cup cheddar cheese, grated
Directions: Position a rack about eight inches from the broiler and preheat. Melt the butter in a medium nonstick pan over medium heat. Add the onions, bell pepper, 1/2 teaspoon salt, and a pinch of pepper. Saute, stirring occasionally, until softened, about 10-15 minutes. Transfer seasoned vegetables to a bowl to cool.
As the vegetables cook, whisk the eggs, milk and cheese together in a large bowl, then add the remaining salt and pepper. Mix until smooth.
Heat the nonstick skillet. Pour the frittata mixture into the pan and stir with a heatproof spatula to evenly distribute the ingredients. Cook until the eggs set, about 5 minutes, then transfer to the oven and broil until the eggs are just set, about 5 minutes. Take care not to overcook, or the frittata will be dry! Remove from the oven and let set for five minutes.
Loosen the frittata around the edges of the pan with a spatula, invert onto a large platter, and cut into wedges or squares. Serve warm with your favorite breakfast sides, and enjoy!