It has been pretty hot here in Southern Ontario for the past couple of weeks, so for a quick and easy summer dinner I love making a frittata (basically a crustless quiche). What’s great about a frittata is that you add in leftovers to make an amazingly delicious meal. This time I had a leftover bbq baked potato (cooked one too many for the family), which was my starting point, and added in some deli counter ham, green onions and two types of cheeses I had in the fridge from my Cheesy Chimichurri Garlic Bread. The results were a fantastic frittata that the whole family loved. It was that hearty, smoky flavour from the potato that really made it. Next time you are doing baked potatoes on the barbecue I highly recommend making one extra to keep on hand for an easy weeknight or weekend morning frittata!
- 5 large eggs
- 1/4 cup of milk or cream
- Pinch of Kosher (coarse) salt, plus more to season potatoes as they cook
- Freshly ground black pepper, plus more to season potatoes as they cook
- 2 tablespoons of extra virgin olive oil
- 1 cooked and cooled baked (russet) potato, diced
- 2 slices of deli ham, sliced into small pieces (bacon would also work of course!)
- 2 green onions (scallions), finely diced (heaping 1/4 cup)
- 1/4 cup of grated light sharp cheddar cheese
- 1/4 cup of grated fontina cheese
- Pre-heat the broiler on your oven (for a 10″ skillet you can just use the lower setting)
- Combine the eggs with milk or cream and whisk until combined. Add in a few grinds of freshly ground black pepper and a pinch of Kosher salt.
- Heat 10″ non-stick oven-proof skillet on medium-high heat.
- Add the olive oil, and then the potato and cook until potatoes are heated through and slightly browned. Season with some salt and pepper as desired.
- Add the ham to the skillet with the potato, and cook for 1 minute.
- Add the green onion to the skillet and stir to combine.
- Add the egg mixture to the skillet. Top the eggs with the grated cheese distributing it evenly over the top. Cover the skillet with a lid and let the eggs cook for 2 minutes untouched.
- Remove the cover and place the skillet in the oven. Watching carefully (do not walk away!), let the eggs cook for 3-4 minutes until they begin to puff and brown slightly.
- Remove the skillet from the oven, and let it sit for 2 minutes.
- Using a spatula, carefully slide the frittata out of the skillet and onto a serving plate.
- Serve the frittata with a side salad or sliced fresh veggies and a nice piece of crusty bread for a nice light and summery dinner.