Best 2 Ham And Leek Frittata Recipes

Craving a hearty and versatile dish that blends the flavors of savory ham and the delicate sweetness of leeks? Look no further than the ham and leek frittata. This Italian-inspired dish is a delectable combination of eggs, ham, leeks, and various herbs and spices. It's not only a flavorful treat but also a versatile one, perfect for breakfast, brunch, lunch, or even dinner. With its quick and easy preparation, the ham and leek frittata is an ideal choice for busy home cooks who want a delicious and satisfying meal that is also visually appealing.

Let's cook with our recipes!

LEEK, POTATO AND HAM FRITTATA WITH PARMIGIANO

Leek, Potato and Ham Frittata with Parmigiano image

Provided by Anne Burrell

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 cup extra-virgin olive oil
2 leeks, white part only, cut into 1/4-inch dice
Kosher salt
3 Yukon gold potatoes, peeled, cut into 1/2-inch dice
Pinch crushed red pepper
1/2 pound ham steak, cut into 1/2-inch dice
8 large eggs
1/2 cup grated Parmigiano
2 cups mesclun mix or mixed greens
2 tablespoons red wine vinegar

Steps:

Preheat the oven to 350 degrees F.
Coat a 12-inch nonstick saute pan with 3/4 cup oil, add the leeks to the pan, season with salt and bring to a medium heat. Cook until the leeks are starting to soften and are very aromatic, 5 to 6 minutes. Toss in the potatoes, season with a little more salt and the crushed red pepper, about 3 minutes. Add the ham and the remaining 1/4 cup of oil. Cook, stirring occasionally to be sure the potatoes do not stick to the bottom of the pan, until the potatoes start to soften, 15 to 18 minutes.
Meanwhile, beat the eggs with about 2 tablespoons water to a smooth consistency in a bowl, then add a heavy pinch of salt and half the grated cheese and beat together until the eggs and cheese are a smooth, homogeneous mixture.
Using a colander or mesh strainer, carefully strain out the excess olive oil from the potato-leek mixture and reserve. Return the potato-leek mixture to the pan and stir in the eggs. Cook over medium heat, stirring occasionally, until the eggs start to cook around the outside edges of the pan. Transfer the pan to the oven and bake until the eggs are cooked through, about 18 minutes.
Remove the pan from the oven. Place a snug fitting lid or a baking sheet on the pan, then hold the handle of the lid, swing the pan and flip the frittata onto the pan lid. Commit to it! It's fun! Slide the frittata onto a plate. You can serve this hot or at room temperature.
Toss the mixed greens with the red wine vinegar, 2 tablespoons of the reserved potato-leek oil and a pinch of salt in a bowl. Serve with slices of the frittata.
You gotta break some eggs to make frittata!

HAM AND LEEK FRITTATA

Ham and Leek Frittata image

This frittata is held sturdy by leeks, ham, and potatoes. It may be served at room temperature in its skillet.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 9

Ingredients

8 ounces small red potatoes, halved
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
12 large eggs
2 teaspoons Dijon mustard
2 dashes hot sauce, such as Tabasco
2 tablespoons unsalted butter
2 leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well
8 ounces baked ham, cut into 1/4-inch pieces

Steps:

Preheat oven to 400 degrees. Arrange potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon oil; season with salt and pepper. Roast until tender and golden brown, about 30 minutes. Set aside.
Preheat broiler. Whisk eggs, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the hot sauce in a large bowl; set aside.
Heat butter and remaining 2 tablespoons oil in a large cast-iron skillet over medium heat until butter has melted. Add leeks; cook, stirring, until soft, about 5 minutes. Add ham; cook, stirring, until heated through, about 2 minutes.
Add egg mixture, and gently stir with a heatproof rubber spatula. Cook, using spatula to pull eggs away from sides, allowing uncooked egg to run underneath, until almost set, about 8 minutes.
Arrange potatoes over top of frittata. Broil frittata until set and lightly golden, 30 seconds to 1 minute. Serve, cut in wedges, warm or at room temperature.

Tips:

Use a good quality ham that is not too salty. A smoked ham will add a lovely flavor to the frittata.
Leeks can be quite tough, so it is important to cook them until they are softened. This can be done by frying them in a little butter or oil, or by steaming them.
If you are using frozen peas, make sure they are thawed before adding them to the frittata.
Use a nonstick skillet to cook the frittata. This will prevent it from sticking and make it easier to flip.
Cook the frittata over medium heat. This will help it to cook evenly without burning.
Once the frittata is cooked, let it cool for a few minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

A ham and leek frittata is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is also a great way to use up leftover ham. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for beginner cooks.