ham, potato and cheddar frittata
 
3 Tbsp  butter
2   mediumsize potatoes, peeled and cut into 1/2-inch cubes
1 small  onion, peeled, coarsely chopped
8 large  eggs, whisked vigorously to break and incorporate yolks into
  whites
1/4 cup  low-fat milk
1   jalapeno pepper, seeded and finely chopped (optional)
4 oz.  sharp cheddar cheese, grated or thinly sliced
1/2 lb.  ham, cubed
  salt and pepper to taste
 
preheat oven to 350 f. 
on medium heat, in a large (10- to 12-inch) well-seasoned cast-iron 
pan or oven-safe nonstick pan, melt butter. saute potatoes and onions 
for 8 to 10 minutes, stirring regularly, until potatoes are slightly 
softened and lightly browned. add jalapeno pepper and continue to 
saute for an additional 2 minutes. 
in a large bowl, whisk eggs and milk until well incorporated. pour 
over potatoes and onions in saute pan. add ham and cheese, 
distributing evenly. sprinkle a little salt and pepper over the top. 
bake for about 30 to 45 minutes, or until egg mixture is cooked. 
(insert the tip of a knife into the center; frittata is done when the 
knife comes out clean, without liquid egg on it.) remove from oven 
and cool for 5 minutes before serving. cut into 3-inch wedges and 
serve like a piece of pie, with sliced oranges or mixed fruit salad 
on the side. 
 
makes 6 to 8 servings. 
 
recommended wine: sparkling white zinfandel. 
 
clipping-cooking digest, 
 
 
 
 
 
-- 
 
(ID: 73875) Mirror: rec.food.recipes: Wed, Jun 29, 2005


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