Broccoli and Ham Frittata (Photo courtesy American Egg Board)
Broccoli and Ham Frittata from the American Egg Board is my Morning Mix recipe of the week. This egg frittata recipe is perfect for brunch or a quick weeknight dinner. Fill with leftover cooked vegetables, potatoes or even rice. Look for more meal inspirations curated exclusively for Mix105.1’s Morning Mix here and at “Heather’s Florida Kitchen.”
Broccoli and Ham Frittata
Yield: 2 to 4 servings
4 large eggs
1/4 cup milk
1/2 teaspoon fresh thyme leaves or other herbs of your choice
Sea salt and freshly ground pepper to taste
1/2 cup lightly steamed broccoli florets, cooled to room temperature
1/4 cup chopped deli ham
2 teaspoons butter
1. Beat eggs, milk, thyme and salt and pepper in medium bowl until blended. Add broccoli and ham; mix well.
2. Heat butter in 6 to 8-inch nonstick omelet pan or skillet over medium heat until hot. Pour in egg mixture; cook over low to medium heat until eggs are almost set, 8 to 10 minutes.
3. Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg remains, 5 to 10 minutes.
4. Cut into wedges and serve.
Success tips:
- Make fillings from your favorite foods or from leftovers. Use a combination of meat, seafood or poultry, cheese, vegetables and cooked pasta or grains. Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and drained well.
- For fewer or more servings, adjust the filling, liquid, seasonings and pan size proportionally to the number of eggs used. For 2 eggs, use a 6-inch pan; for 6 eggs, an 8-inch pan; for 8 eggs, an 8 to 10-inch pan.
- Broiler Method: Prepare frittata in a pan with an ovenproof handle. (To make handle ovenproof, wrap it completely in aluminum foil.) Cook on stovetop until eggs are almost set. Sprinkle with shredded cheese, bread crumbs or crushed chips. Broil about 6 inches from heat until eggs are completely set and no visible liquid egg remains and cheese is melted or topping is lightly browned.
Three ways to serve a frittata: Serve wedges right from pan, slide uncut frittata topside-up onto platter, or invert frittata onto platter to show its nicely-browned bottom.
SOURCE: American Egg Board
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