Classic Ham And Leek Frittata Food

LEEK, POTATO AND HAM FRITTATA WITH PARMIGIANO

Steps:

• Preheat the oven to 350 degrees F.
• Coat a 12-inch nonstick saute pan with 3/4 cup oil, add the leeks to the pan, season with salt and bring to a medium heat. Cook until the leeks are starting to soften and are very aromatic, 5 to 6 minutes. Toss in the potatoes, season with a little more salt and the crushed red pepper, about 3 minutes. Add the ham and the remaining 1/4 cup of oil. Cook, stirring occasionally to be sure the potatoes do not stick to the bottom of the pan, until the potatoes start to soften, 15 to 18 minutes.
• Meanwhile, beat the eggs with about 2 tablespoons water to a smooth consistency in a bowl, then add a heavy pinch of salt and half the grated cheese and beat together until the eggs and cheese are a smooth, homogeneous mixture.
• Using a colander or mesh strainer, carefully strain out the excess olive oil from the potato-leek mixture and reserve. Return the potato-leek mixture to the pan and stir in the eggs. Cook over medium heat, stirring occasionally, until the eggs start to cook around the outside edges of the pan. Transfer the pan to the oven and bake until the eggs are cooked through, about 18 minutes.
• Remove the pan from the oven. Place a snug fitting lid or a baking sheet on the pan, then hold the handle of the lid, swing the pan and flip the frittata onto the pan lid. Commit to it! It's fun! Slide the frittata onto a plate. You can serve this hot or at room temperature.
• Toss the mixed greens with the red wine vinegar, 2 tablespoons of the reserved potato-leek oil and a pinch of salt in a bowl. Serve with slices of the frittata.
• You gotta break some eggs to make frittata!

HAM AND LEEK FRITTATA

Steps:

• Preheat oven to 400 degrees F. Arrange potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon oil; season with salt and pepper. Roast until tender and golden brown, about 30 minutes. Set aside.
• Preheat broiler. Whisk eggs, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the hot sauce in a large bowl; set aside.
• Heat butter and remaining 2 tablespoons oil in a large cast-iron skillet over medium heat until butter has melted. Add leeks; cook, stirring, until soft, about 5 minutes. Add ham; cook, stirring, until heated through, about 2 minutes.
• Add egg mixture, and gently stir with a heatproof rubber spatula. Cook, using spatula to pull eggs away from sides, allowing uncooked egg to run underneath, until almost set, about 8 minutes.
• Arrange potatoes over top of frittata. Broil frittata until set and lightly golden, 30 seconds to 1 minute. Serve, cut in wedges, warm or at room temperature.

CLASSIC HAM AND LEEK FRITTATA

Steps:

• Preheat the oven to 350 degrees.
• Heat a 10-inch cast-iron skillet over high heat until medium hot. Reduce the heat to medium. Add the butter and melt until bubbling, swirling to coat the pan. Add the diced potato and cook, stirring occasionally, until soft and lightly browned.
• Meanwhile, crack the eggs into a mixing bowl and beat with a whisk until the yolks are completely incorporated into the whites. Beat them longer than you would normal scrambled eggs, so as to incorporate more air into them. (The air helps the frittata to bake up light and fluffy.)
• Add the salt, pepper, thyme, and milk, and beat again until smooth and lightly frothy.
• Once the potatoes are browned, add the leek and ham, and sauté for several minutes, stirring occasionally, until the leek is soft. Remove from the heat and add the beaten eggs on top of the potatoes, leek, and ham.
• Top evenly with the grated cheese, then place the skillet in the oven. Bake for 15 minutes. Remove from the oven and serve in sliced wedges with any garnish and/or accompaniment you would like (such as herbs, beans, sour cream, fruit, toast, crackers and jam, etc.).

HAM AND LEEK FRITTATA

Steps:

• Preheat oven to 400 degrees. Arrange potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon oil; season with salt and pepper. Roast until tender and golden brown, about 30 minutes. Set aside.
• Preheat broiler. Whisk eggs, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the hot sauce in a large bowl; set aside.
• Heat butter and remaining 2 tablespoons oil in a large cast-iron skillet over medium heat until butter has melted. Add leeks; cook, stirring, until soft, about 5 minutes. Add ham; cook, stirring, until heated through, about 2 minutes.
• Add egg mixture, and gently stir with a heatproof rubber spatula. Cook, using spatula to pull eggs away from sides, allowing uncooked egg to run underneath, until almost set, about 8 minutes.
• Arrange potatoes over top of frittata. Broil frittata until set and lightly golden, 30 seconds to 1 minute. Serve, cut in wedges, warm or at room temperature.

HAM AND SWISS FRITTATA

Steps:

• beat eggs, sour cream and seasonings together until well blended.
• Add diced ham to eggs.
• Melt butter in 10 inch fry pan.
• Add 1/2 egg mixture to fry pan and cook on medium heat for about 1 minute to set bottom.
• Layer swiss cheese on cooked eggs, then add the rest of the egg mixture.
• Continue cooking over medium heat until bottom begins to brown slightly.
• Remove pan from stove and place on top rack of oven broiler.
• Broil until completely set and top is nicely browned.
• (watch carefully, burns easily).

LEEK AND ASPARAGUS FRITTATA

Steps:

• Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

HAM FRITTATA

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.

HAM AND CHEESE FRITTATA

Steps:

• Preheat oven to 450°F.
• Mince garlic. Using the flat part of the knife, press down on the garlic clove until it crushes. Cut off the stubby end and peel off the skin. Chop with knife.
• In skillet, sauté minced garlic, diced potatoes and onions in olive oil.
• Once brown, add a few teaspoons of water and cook another 1-2 minutes. Then add in the diced ham.
• In bowl, whisk eggs, milk, salt and pepper.
• Pour egg mixture over the ham, potatoes and onions.
• Cook over medium heat for 5 minutes, until the eggs have set around the edges or the skillet.
• Place skillet into the oven and bake at 450°F for 5-10 minutes, or until eggs have set in the middle.
• Add shredded cheese to the top and bake another 1-2 minutes until cheese melts.
• Serve Ham and Cheese Frittata with Fresh Fruit.