Frittata Mama

June 11, 2013

I love frittatas and once you get the hang of them they are easy to make. My favorite is taking what I have picked up at the farmers market and making a fresh frittata. I'm not a chef so if you have a great way of cooking a frittata, I do not want to lead you astray, but hopefully you'll realize how easy they are to make. 

  • 1 Medium size red potato, sliced thinly in quarters
  • 1/2 yellow onion, chopped
  • 6 stalks of asparagus, chopped
  • 2 slices of ham ( we use Applegate slow cook ham)
  • 6 to 7 eggs 
  • 2 tablespoons of olive oil

Over medium heat sautee chopped potatoes with onion, after potatoes start to soften add asparagus and cook for about 5 minutes then add ham. Crack eggs into bowl. I tend to crack 5 eggs and then only the whites of two. I have convinced myself this makes a frittata fluffier. Cook for about 5 to 10 minutes or until all ingredients look cooked but are not too cook. Poor eggs over the chopped mixture. I even out the top with a spoon. Cook for about 1 to 3 mintutes until the edges are not sticking to the pan. Stick in the oven at 350 degrees for about 5-7 mintutes depending on how hot your oven gets or put in the broiler for about 2 to 3. You know the dish is done when egg is no longer runny. This dish usually serves about 4 to 5 in Casa Ladd.





Photo & Posted by Donna





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