My new favorite cooking show to watch is Kelsey’s Essentials on The Cooking Channel. She is a fellow Utahn and I have been a fan of hers since she was on The Next Food Network Star. I love her new show because she teachers cooking basics that give you a framework to create your own recipes and she also shares regular recipe too.
Recently, she did a show on eggs where she taught how to make a frittata. She shared an actual frittata recipe along with the basics for making your own creation. I have had a guest post on here of a basic frittata recipe and I enjoyed a sampling one while I was in Napa, but I have never actually made one myself. I decided to use Kelsey’s basic instructions for a frittata and created my own recipe for a ham, potato, and roasted red pepper fritatta.
Roasted red peppers is one of my favorite ingredients to use. You can make your own and keep them in the freezer for whenever you want to use them. You can also purchase them in a bottle at you regular grocery store on the isle with the pickles. My local Smith’s even has them at a Mediterranean bar near the deli where you can buy just the amount you need at any time.
I must say I am now a huge fritatta fan. I also think that my version rocked. It really was delicious! It would be a great way to use leftovers that are hanging out in your fridge too.
Be sure to check out my events page today because I have an announcement!
Ham, Potato, and Roasted Red Pepper Fritatta
- 2 tablespoons olive oil, plus more for drizzling
- 5 small red potatoes, thinly sliced
- 4 green onions, trimmed and sliced
- 1 cup diced ham
- 1/2 cup diced roasted red pepper
- 8 eggs
- 1 Tbsp chopped fresh parsley, plus more for garnish
- 2 cups shredded cheddar/Monterrey Jack cheese blend
- Kosher salt and freshly ground black pepper
- Preheat the oven to 375 degrees F.
- In a large oven safe skillet, heat 2 tablespoon olive oil. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. I also like to see a little brown on the potatoes.
- In a medium bowl, whisk together the eggs, parsley, and 1 1/2 cups of the cheese along with some salt and pepper.
- Add the onion, ham, and red pepper the skillet with the potatoes. Stir to combine.
- Over heat medium-low, add the egg mixture to the skillet and stir for 1 minute. You want to see little curd of egg to develop.
- Then allow to cook for an additional 2 to 3 minutes without stirring until the eggs start to set around the edges. Use a rubber spatula to help lift the edges away from the pan. Drizzle olive oil around the edge of the pan to help with easy removal of the fritatta from the pan.
- Finish cooking at the 375 degree in the oven for 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet (that is what I do) or flip onto a serving plate. Garnish with the remaining 1/2 cup of cheese and more fresh parsley if desired. Makes 6 servings.