Ham And Peas Frittata Recipes

Steps:

• In a skillet, melt butter over medium heat. Saute mushrooms, pepper and onions until tender. In a bowl, beat eggs until foamy; stir in ham. Pour over the vegetables. Let eggs set on the bottom, then lift the edges to allow any uncooked egg to flow underneath. Cover and cook until the eggs are set, about 3 minutes. Sprinkle with cheese and cut into wedges to serve.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Beat eggs and milk in a bowl.
• Melt butter in a large, oven-safe skillet over medium heat; cook and stir potatoes, ham, onion, and garlic in melted butter until potatoes are tender, about 15 minutes. Add water if vegetables become dry. Season with salt and pepper.
• Pour egg mixture over vegetable mixture. Cook, without stirring, until eggs are slightly browned on the bottom.
• Broil in the preheated oven until eggs are nearly set, about 5 minutes. Sprinkle Cheddar cheese over eggs and continue broiling until frittata is completely set and cheese is melted, about 5 minutes more.

Steps:

• Position a rack about 8 inches from the broiler and preheat.
• Melt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.
• Stir the onions, ham, herbs and cheese into the eggs.
• Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
• Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature.

Steps:

• Heat oven to 400°F.
• Heat oil in a non stick frypan, add ham cubes and onions.
• Sauté until onions are transparent and just turning brown, about 5 to 7 minutes.
• Add red, green and jalapeño peppers, celery and jalapeño jelly, if using.
• Sauté 3 to 5 minutes or until jelly melts.
• In a large bowl, beat eggs with salt and pepper, until frothy and about double in volume.
• Over high heat pour egg mixture evenly over evenly spread sautéed mixture.
• Move mixture around just a little.
• Place lid on frypan and leave on high heat until bottom is set, being careful not to burn.
• Do not remove lid.
• Place covered frypan on middle rack in oven and cook approximately 20 minutes, until well risen and golden (I have a see-through lid on my frypan).
• Remove lid and sprinkle with cheddar cheese, turn oven to broil, broil for 2 or 3 minutes until cheddar melts.
• Slide onto platter and cut into 4 pieces, serve hot with salsa if desired.

Steps:

• Heat oven to 350ºF.
• Whisk 1/2 cup cream cheese spread and eggs in medium bowl until blended. Add ham, peas, thyme, pepper and 1/2 cup cheddar; mix well.
• Pour into 10-inch ovenproof nonstick skillet.
• Bake 30 min. or until knife inserted in center comes out clean. Spread with remaining cream cheese; top with remaining cheddar. Bake 3 min. or until cheddar is melted.