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Herbed Ham and Cheddar Frittata

2 Scallions, minced
1 Garlic clove, minced
1 tb Olive oil
4 lg Eggs
1 ts Fresh thyme leaves, minced, or 1/4 teaspoon dried, crumbled
1 ts Fresh rosemary leaves, minced, or 1/4 teaspoon dried, crumbled
Freshly ground black pepper
1/4 lb Ham steak, chopped, rinsed, and patted dry (about 3/4 cup)
1/3 c Grated extra-sharp Cheddar cheese (about 2 ounces)
1 tb Minced fresh parsley leaves


In an 8- or 9-inch flameproof heavy skillet cook scallions and garlic in oil over moderately low heat, stirring, until softened. In a bowl whisk together eggs, thyme, rosemary and pepper to taste. Add egg mixture to scallion mixture and cook, without stirring, 2 minutes. Add ham and cook, without stirring, 8 minutes, or until edges are set but center is still soft.

While frittata is cooking, preheat broiler.

Sprinkle Cheddar on frittata and broil about 4 inches from heat until cheese is bubbling, about 1 minute. Sprinkle with parsley and cut into wedges.

Yield: 2 servings


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