Author Notes
By the 5th day of Christmas, the fridge is full of half eaten leftovers and veggies that are a little bit past their prime. There is likely a flaccid potato or two complete with eyes growing in in the bin. After a few days of eating rich foods and drinking lots of wine, there's probably a New Years Resolution forming in the back recesses of my mind...."eat more vegetables in 2016". In addition, the college students are home from school, and my husband wakes up every morning after sleeping in asking "What's for breakfast?" Enter the frittata! It's a great way to clean out the fridge and feed a crowd. . It can withstand waiting around on the counter for those sleeping in. Plus, it's a really effective way to eat more vegetables. —Cynthia Hodges
Ingredients
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2 tablespoons
olive oil
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1 cup
diced potato (1/4 inch)
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1/4 cup
diced red or green pepper
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1/4 cup
diced red onion
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1
jalapeno, minced
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2 handfuls
greens (spinach, kale, etc)
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1 cup
diced leftover ham
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1/2 cup
water
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1/2 cup
shredded cheese (optional)
Directions
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Preheat broiler with oven rack in the center.
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In a medium sized cast iron frying pan (or other oven proof skillet)., heat oil, potato, pepper, jalapeno and garlic and onion until onion is soft. Add ham and stir until heated through. Add greens and water and cover, cook until potatoes are soft, about 10 minutes. Remove lid, and cook until water evaporates. Add salt and pepper to taste to the vegetables. Evenly distribute the veggies in the pan, and pour in eggs. Cook on stove top until bottom is well set; top with cheese then place the pan under the broiler until the top is also well set, about 4 minutes.
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Serve with a side salad of greens
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