Michael and I have declared Saturday mornings to be brunch mornings — it’s the only day of the week where we have time to actually cook breakfast. But we still like to have some simple but delicious recipes for lazy Saturday mornings, and this frittata we made yesterday morning is both simple and delicious.
Frittatas are great because they are quick and easy to make, and they allow for you to substitute almost anything you have on hand into the filling. For this frittata, we used some leftover cooked ham we had in the fridge, as well as some red peppers and onions. We both gave it two thumbs up, and will definitely be making more frittatas in the future.
Ham and red pepper frittata
By Jane and Michael’s Gourmet Extravaganza
- 1 1/2 Tbsp olive oil
- 1/2 red onion, thinly sliced
- 1/2 red pepper, thinly sliced
- 2 cloves garlic, minced
- 3/4 cup diced cooked ham
- 6 eggs
- 2 Tbsp minced fresh cilantro
- Salt and pepper, to taste
- 1/4 cup shredded cheese
- 1/4 cup Parmesan cheese
- Sour cream, if desired
Heat the oil in a large, heavy, oven-proof skillet (ours is 11 inches in diameter). Add the onions, red pepper, garlic, and diced ham and sauté until onions and peppers are softened, about 7 minutes.
Turn on the oven broiler. Beat the eggs and mix in salt, pepper, and cilantro. Pour the eggs over the red pepper and ham filling and sprinkle the cheeses on top. Cook over moderate heat for 5-6 minutes, until the eggs are just set. Place the skillet under the broiler and cook the top for 3 minutes, or until lightly golden.
Cut into wedges and serve with sour cream, if desired.