Making a frittata is super easy, and it’s just like a quiche – without the crust! This one is a version that I call Western Omelette Frittata since it has ham, onion, green peppers and cheese.
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A frittata is versatile
You can add pretty much anything to a basic frittata recipe, and it’s a great way to use up leftovers. I made this one because I got a dozen eggs for free at the grocery store, and packages of ham steaks were buy-one-get-one-free.
- pre-heat the oven to 350 degrees
- use cooking spray, and grease a 9 x 13″ baking pan.
- beat 10 eggs with 1 cup of milk (this is the base for any frittata)
- dice ham into small cubes and spread over the bottom of the pan
- dice a small onion and spread over ham
- add diced green peppers over the ham & onions
- shred cheddar cheese, and spread that on top of everything
- carefully pour the eggs and milk mixture over everything
- add salt & pepper to taste
- bake for 30 minutes
How easy was that? And if you use leftovers, it will take even less time to make.
Other versions using the basic frittata recipe:
- canned crab meat and asparagus with muenster cheese
- all veggies – mushrooms, onions, peppers – whatever you have in the fridge – with cheddar
- a “chicken pot pie” frittata with diced chicken, peas, carrots, diced & cooked potatoes, green beans with muenster or Monterrey Jack
Use your imagination!