Oven to Table Frittata
"Try this easy frittata (open-face omelette) for a special breakfast or a weekend brunch. It's enriched with vegetables, turkey ham and cheddar cheese. A casserole for one just got fancy."
Serves2
Preparation Time10 min
Cooking Time20 min
Ingredients
- 2 tablespoon Onion, diced
- 2 tablespoon red bell pepper, diced
- 1 cup broccoli, cut into small florets
- 1 cup mushroom, sliced
- 1 cup turkey ham, sliced
- 1 cup frozen diced hash brown potatoes, thawed
- 3 eggs, beaten
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried tarragon
- 1 tablespoon butter or olive oil
- 1/4 cup shredded cheddar cheese
- Sriracha or ketchup (optional)
Instructions
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Preheat oven to 350°F.
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Chop onion, red bell pepper, broccoli, mushroom and set them aside all together. Dice turkey ham and set aside with hash brown potatoes.
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Whisk eggs with salt, pepper and tarragon and set aside.
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In a 6-inch soapstone sauté pan or cast iron skillet, melt butter over medium heat. Add onion, bell pepper, broccoli and mushroom; cook for 4-5 minutes or until the vegetables are tender.
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Add turkey ham and potatoes; cook for another 2 minutes, stirring often.
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Pour egg mixture into the pan; switch to low heat and let it cook for 8-10 minutes or until the egg is about to set.
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Remove from heat; sprinkle with cheddar cheese and bake for 5-7 minutes, uncovered.
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Drizzle with Sriracha and serve immediately.