Frittata

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With 23 chickens, there are many times that we are left with an over abundance of eggs. We are lucky to have been able to sell most of our extra eggs, but sometimes my refrigerator shelf gets overrun with eggs, and I’m left thinking, “What the heck do I do with these things?” One delicious way to use a dozen extra eggs in one morning is a frittata. Frittata is basically a crustless quiche. I like them because they’re super simple, quick, and the possibilities are endless when it comes to what you can add, so it’s great for using up any leftovers you may have. For this frittata, I used a leftover ham that I had cooked earlier in the week along with onion and cheese. Here is my recipe. My measurements may not be exact as I tend to just eyeball things, so go by what you think is best!

Ham, Onion, and Cheese Frittata

12 eggs

1/2 cup milk (you can also use heavy cream or half and half)

1/2 cup onion, chopped

1 cup ham, chopped

1 tsp salt

1/2 tsp pepper

1/2 cup shredded cheese (use whatever type of cheese you like)

2 Tbsp butter

Step 1. Preheat your oven to 375 degrees. You will need a deep, oven-safe skillet. I always use cast iron.

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Step 2. Chop your onion and ham. Set aside.

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Step 3. Crack your eggs into a large bowl. Add your milk, salt, and pepper. Whisk until well combined.

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Step 4. Add the onion, ham, and cheese to your egg mixture, and stir until combined.

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Step 5. Heat your skillet over medium heat. Add the butter, and let it melt.

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Is there anything more beautiful than melted butter in cast iron?

Step 6. Pour your egg mixture into the skillet. I always let mine sit over medium heat for about 2 minutes to begin setting the frittata.

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Step 7. Bake at 375 degrees for about 35 minutes or until the center is set and no longer jiggly. You can also stick a toothpick in the center to make sure it isn’t still too wet.

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Step 8. Slice and serve hot.

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This is just one delicious combination you can use for a frittata. It’s a great way to add all the breakfast items you love into a quick, one pan dish. What would be your ideal combination? Give it a try, and let me know what you think! Don’t forget to follow the blog for more simple recipes like this!

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2 Comments on “Frittata

  1. I make these all the time, sometimes in cast iron skillet, or in a 9×13 glass baking dish. We fill ours with green peppers, onions, portabella mushrooms, turkey bacon and a sprinkle of cheese on top to get a nice crust. The glass baking dish fits under one of the refrigerator drawers so we have a handy, pre-made breakfast ready for the slicing. Heat up a bit in the microwave, add some freshly toasted Ezekiel break and a piece of fruit = good breakfast!

    Liked by 1 person

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