HAM AND SWISS CHEESE FRITTATA
Categories Cheese Egg Pork Brunch Kid-Friendly Quick & Easy Ham Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a 9-inch non-stick skillet cook the onion and the bell pepper with salt and pepper to taste in 1 tablespoon of the oil over moderately low heat, stirring, until the bell pepper is tender. In a bowl whisk together the eggs, the ham, 1/3 cup of the Swiss cheese, and salt and pepper to taste, add the bell pepper mixture, and stir the mixture until it is combined well. In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the mixture, distributing the ham and bell pepper evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft. Sprinkle the remaining 1/3 cup Swiss cheese over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under a preheated broiler and about 4 inches from the heat for 2 to 3 minutes, or until the cheese is golden, and let cool in the skillet for 5 minutes. Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature.
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Dipuo Conny
[email protected]This frittata is a great way to use up leftover vegetables.
Patrick Pressley
[email protected]This frittata is a great way to impress your guests.
Sardar Hashir
[email protected]This frittata is a great option for a low-carb diet.
Jam Naveed
[email protected]This frittata is a great way to get your daily dose of protein.
RJ SahinAlom
[email protected]The combination of ham and swiss cheese is a classic.
Caitlyn Parks
[email protected]This frittata is a great way to use up leftover ham.
Rebecca Patro Mcgrenera
[email protected]Perfect for a quick and easy weeknight meal.
Evan Turner
[email protected]A delicious and easy breakfast or brunch.
anil patel
[email protected]This frittata is a great way to start the day!
Kashi Sagou
[email protected]This frittata was a disaster! The eggs were overcooked, and the cheese was burnt. I had to throw the whole thing away.
Sanyal Mughal
[email protected]I wasn't a big fan of this frittata. The ham was too salty, and the swiss cheese was too strong. I think I would have liked it better if I had used a different type of meat and cheese.
Shadae Shay
[email protected]This frittata was just okay. The flavor was a little bland, and the texture was a little dry. I think I would have liked it better if I had used a different type of cheese.
Syed Hasnain Ali Gillani
[email protected]I love this frittata! It's so versatile and you can use any type of cheese or meat that you like. I've made it with bacon, sausage, and even leftover chicken. It's always delicious.
md. ratonali
[email protected]This frittata was a great way to use up leftover ham and swiss cheese. It was easy to make and it turned out so delicious. I will definitely be making this again.
Shahed Elhadidy
[email protected]I made this frittata for breakfast this morning and it was so good! I used a combination of ham and bacon, and it was so flavorful. The eggs were cooked perfectly, and the cheese was melted and gooey.
Precious Chilila
[email protected]This is my new favorite frittata recipe! It's so easy to make and it always turns out perfectly. I love the combination of ham and swiss cheese, and the eggs are always fluffy and light.
Fadi Kamal
[email protected]This frittata was delicious! I used a combination of sharp cheddar and mozzarella cheese, and it was so flavorful. The ham added a nice salty flavor, and the eggs were cooked perfectly.
David precious
[email protected]I tried this recipe for a brunch party and it was a huge success! Everyone loved the flavor and how easy it was to make. I will definitely be making this again.
Masego Motsoaledi
[email protected]This frittata was a hit with my family! The combination of ham, swiss cheese, and eggs was perfect, and the texture was fluffy and light. I will definitely be making this again.