CLASSIC HAM AND LEEK FRITTATA
A frittata is a classic Italian egg dish, similar to a French omelette or a quiche, which is typically enriched with meats, cheeses, and vegetables, and usually flavored with herbs. I love them. They are great for any meal of the day, hot or cold, and are the perfect brunch meal. There are an endless amount of frittata recipes, as they can be made out of any concoction of ingredients you can come up with. And I will admit, I've made better-tasting versions than this classic recipe I'm sharing today. But being a classic, I wanted to post this as an introduction to the delicious world of frittatas. Make it. It's good. And then build upon its basics to create your own delicious frittatas. Once you start, you will become addicted to them much like I am. Happy cooking... Enjoy!
Provided by Jothan Yeager
Yield 3
Number Of Ingredients 10
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.).
Nutrition Facts : ServingSize 1 serving, Calories 469 calories, Sugar 4 g, Fat 32 g, Carbohydrate 16 g, Cholesterol 449 mg, Fiber 2 g, Protein 30 g, SaturatedFat 16 g, Sodium 726 mg, TransFat 0.4 g
POTATO AND LEEK FRITTATA
I love frittatas cause they can be made several hours in advance and served later in the day, at room temperature - when I think they taste best.
Provided by evelynathens
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Steam potatoes, covered, for 20-25 minutes, or until tender.
- Let cool until they can be handled.
- Peel and cut crosswise into thin slices.
- In a 12 inch non-stick skillet, cook the leek in the butter over moderately-low heat, stirring, for 12-15 minutes, or until very soft.
- Season to taste.
- In a large bowl, whisk together eggs, ½ cup parmesan, ½ cup gruyere, chives, parsley and season to taste.
- Whisk until combined well.
- Stir in leek and potatoes.
- In the cleaned skillet, heat the oil over moderate heat until hot but not smoking.
- Pour in egg mixture, distributing potatoes evenly, and cook, without stirring, for 10-12 minutes, or until edge is set but center is slightly soft.
- Put a plate, larger than the skillet, over the skillet and 'flip' frittata onto it. Gently slilde frittata back into skillet, now browned-side-up and continue cooking until other side has set, about 4 minutes longer.
Nutrition Facts : Calories 405.1, Fat 23.4, SaturatedFat 9.4, Cholesterol 399.4, Sodium 350, Carbohydrate 27.3, Fiber 3.4, Sugar 3.1, Protein 21.5
HAM AND POTATO FRITTATA
Easy and delicious, this hearty dish's been appreciated whenever I've served it...breakfast, lunch or dinner. Reheated or cold, the leftovers are also great! We-my husband, our 8-year-old daughter and I-live in a suburb. But our back windows look out at mountains, farms, horses and cows.
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 10-in. cast-iron or other ovenproof skillet, brown potatoes in 2 tablespoons butter over medium-high heat; remove and set aside., In the same skillet, saute the mushrooms, onion, red pepper and ham in remaining butter until vegetables are tender. Add garlic; cook 1 minute longer; drain. Remove and set aside. , In the same skillet, cook the potatoes, ham mixture and parsley in oil over medium-high heat. In a large bowl, beat the eggs, salt and pepper. Pour into skillet; cover and cook for 10-15 minutes or until eggs are nearly set. , Broil 5-6 in. from the heat for 2-3 minutes or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges.
Nutrition Facts : Calories 418 calories, Fat 27g fat (13g saturated fat), Cholesterol 353mg cholesterol, Sodium 917mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
POTATO-LEEK FRITTATA
The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
- Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
Nutrition Facts : Calories 208 g, Fat 11 g, Fiber 1 g, Protein 12 g
HAM AND LEEK FRITTATA
This frittata is held sturdy by leeks, ham, and potatoes. It may be served at room temperature in its skillet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
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.
BAKED LEEK, POTATO, AND PARMESAN FRITTATA
Served warm or cold, this comforting dish works for almost any occasion.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with 1/2 teaspoon salt. Reduce heat to medium-low, and cook, covered, until potatoes are just tender, 8 to 10 minutes. Let cool.
- Whisk together eggs, whites, 1/2 teaspoon salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 cup Parmesan cheese. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 degrees, and bake until set and a knife inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes. Cut into 8 squares.
Nutrition Facts : Calories 192 g, Cholesterol 222 g, Fiber 2 g, Protein 13 g, SaturatedFat 3 g, Sodium 413 g
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