Ham And Swiss Cheese Frittata Food

HAM AND CHEESE FRITTATA

Steps:

• Heat oven to 350°F.
• Whisk eggs, milk and black pepper until blended.
• Melt butter in 10-inch ovenproof skillet on medium heat. Add red peppers; cook and stir 5 min. or until crisp-tender. Add egg mixture, ham and 1/2 cup cheese; mix well.
• Bake 20 to 25 min. or until knife inserted in center comes out clean. Top with remaining cheese; bake 2 min. or until melted.
• Sprinkle with onions.

HAM AND CHEESE FRITTATA

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.

HAM & BROCCOLI FRITTATA

Steps:

• Preheat broiler. In a bowl, whisk eggs, pepper and salt. Stir in 1 cup cheese and ham., In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add broccoli; cook and stir until tender. Reduce heat to low; pour in egg mixture. Cook, covered, 4-6 minutes or until nearly set. Sprinkle with remaining cheese., Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

MINI HAM AND SWISS FRITTATAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 24-cup mini-muffin pan with cooking spray.
• Toss cheese and ham together in a bowl; distribute evenly between the 24 prepared muffin cups.
• Beat eggs, onion powder, garlic powder, and pepper together with a whisk in a bowl; pour in equal amounts over ham and cheese in muffin cups.
• Bake in preheated oven until tops turn light golden brown, about 12 minutes. Remove frittatas form cups with a spoon.

MUFFIN PAN FRITTATA WITH BROCCOLI, HAM AND ASIAGO CHEESE

Steps:

• Bring a medium-sized pot of water to boil. Cut broccoli into small, thumbnail-sized pieces and set in a bowl. Boil the broccoli 1 minute, until bright green and just tender. Drain well, cool in ice-cold water, drain well again, and then place in a bowl. Place the eggs in a second bowl and beat until whites and yolks are well blended. Mix in the milk, oregano, nutmeg, salt and pepper. Preheat oven to 375 degrees F. Thoroughly grease a 12-cup, good quality non-stick muffin pan. Divide the broccoli, ham and cheese among the cups. Divide and pour in the egg mixture. Bake 20 minutes, or until the egg mixture is set and frittata are light golden on top. (Eggs mixture will puff, but settle once out of the oven.) Cool frittata a few minutes, and then use a very thin spatula to loosen, lift and remove them from the pan and onto plates. Serve immediately. Note: Broccoli crowns, the cleaned topped portion of the vegetable, are available in the produce department. Recipe Options: Instead of broccoli, slice, blanch, cool and use six asparagus spears in the frittata. Instead of asiago, try another other type of tangy cheese, such as provolone, Swiss, Gouda or cheddar. To make the frittata in advance, to reheat and serve later, cool to room temperature after baking. Removes frittata from the pan and set on a parchment paper-lined baking sheet. Cover and refrigerate until ready to serve. Can be made a day before needed. Reheat by baking in 375 degrees F 10 to 15 minutes, or until heated through.

FRITTATA WITH HAM AND SPINACH

Steps:

• Preheat oven to 350 degrees. In a bowl, whisk eggs, ricotta, and chopped ham; season with coarse salt and ground pepper. In a medium ovenproof nonstick skillet, heat oliveoil over medium. Add baby spinach; cook until wilted. Stir in egg mixtureand cook until edge sets, 1 minute. Transferskillet to oven. Cook frittata until center is set, 15 minutes. Invert frittata onto a plate to serve.

HAM, SWISS, SPINACH, AND MUSHROOM EGG FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• In a Dutch oven on the stove top over medium-high heat, heat the olive oil. Add the mushrooms and cook for 3 minutes, until they start to soften. Add the ham and spinach. Cook for another few minutes, until the spinach is wilted.
• In a large bowl, beat together the eggs and water. Mix in the salt, pepper, and cheese.
• Pour the egg mixture into the pot and cook, scraping the sides with a silicone spatula. When the eggs have started to cook, turn the heat down to low an cook for about 5 minutes, or until the eggs start to set.
• Transfer the pot to the oven. Bake for 8 to 10 minutes, uncovered, until the frittata is golden and puffy.
• Remove from the oven and let cool for 5 minutes with the lid on, to prevent sticking.
• Loosen the edges with a spatula, cut into wedges, and serve.

ONION, HAM, AND CHEESE FRITTATA

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.

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).

HAM AND SWISS CHEESE FRITTATA

Steps:

• In skillet cook onion and green pepper with salt& pepper in 1 Tbls.
• of olive oil over low heat until green pepper is tender.
• In a bowl whisk together the eggs, ham, 2/3 cup Swiss cheese, and salt& pepper.
• Add onion and green pepper to egg mixture and stir until combined well.
• In skillet heat remaining 1/2 Tbls.
• olive oil over moderate heat until hot and pour in mixture, distributing ham and green pepper evenly.
• Cook frittata without stirring for 8 to 10 minutes or until edge is set but center is still soft.
• Sprinkle remaining 1/3 cup Swiss cheese over the top.
• (If the skillet handle is plastic, wrap it in a double thickness of foil).
• Broil frittata under preheated broiler about 4 inches from the heat for 2 to 3 minutes or until the cheese is golden.
• Cool in skillet for 5 minutes.
• Slide the frittata onto a serving plate and cut into wedges.
• Serve warm or at room temperature.

HAM AND SWISS FRITTATA

Steps:

• Preheat the oven broiler. Melt the butter in a medium nonstick skillet over medium heat. Add the shallot and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until soft, about 5 minutes. Remove from the heat and cool. Reserve the skillet for cooking the frittata.
• Meanwhile, whisk the half-and-half and eggs together in a medium bowl with 1/4 teaspoon salt and a few grinds of pepper until smooth. Add the cooled shallots, cheese, parsley and chives and stir to combine.
• Heat the reserved skillet over medium heat. Pour the egg mixture into the skillet and stir a few times. Cook, undisturbed, until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set, about 5 minutes more. Remove from the oven and let stand for 5 minutes. Slide the frittata out onto a large plate or cutting board. Cut into wedges and sprinkle with more chives and serve warm or room temperature with a green salad if desired.

HAM AND SWISS CHEESE FRITTATA

Steps:

• In a 9-inch non-stick skillet cook the onion and the bell pepper with salt and pepper to taste in 1 tablespoon of the oil over moderately low heat, stirring, until the bell pepper is tender. In a bowl whisk together the eggs, the ham, 1/3 cup of the Swiss cheese, and salt and pepper to taste, add the bell pepper mixture, and stir the mixture until it is combined well. In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the mixture, distributing the ham and bell pepper evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft. Sprinkle the remaining 1/3 cup Swiss cheese over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under a preheated broiler and about 4 inches from the heat for 2 to 3 minutes, or until the cheese is golden, and let cool in the skillet for 5 minutes. Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature.

SERRANO HAM AND SWISS CHEESE FRITTATA

Steps:

• 1. Heat the boiler. Heat the olive oil in a large, ovenproof skillet over medium heat. Add the onion and cook until clear and translucent, about 1 minute. In a bowl whisk together the eggs, ham, 1/3 cup of the cheese, thyme, and parsley. Season with salt and pepper.
• 2. Add egg mixture to onions and cook, without stirring, about 8 minutes, or until the bottom and edges are set but center is still soft.
• 3. Sprinkle the remaining cheese on the top of the frittata. Broil about 4 inches from the heat until the cheese is bubbling, about 1 minute. Transfer to a cutting board, cut into wedges, and serve.