Frittata with vegetables and ham

Frittata with vegetables and ham

Warm or completely cooled down frittata every bit as delicious freshly removed from the pan.
12 large eggs
3 tablespoons cream or sour cream, 20% fat
2 tsp olive oil
300 grams of vegetables (peppers, broccoli inflorescences, green beans, green peas, corn, asparagus – alone or in any combination to taste)
120 grams of ham
100 g of cheese
8-10 sprigs spicy herbs (parsley, dill, basil, mint, arugula – separately or in any combination to taste)
2 tablespoons capers (optional)
2 tsp lemon juice
fresh black pepper mill

Recipe for cooking
1. Set the grill on top of the oven, switch on the heating broiler ( “upper grill”).
2. Frozen vegetables thaw and slice as needed. With canned corn and peas (if using), drain the liquid. Greens finely chop.
3. Ham cut into cubes of side 1 cm, cheese – cubes with a side of 5 mm. Lightly whisk whisk eggs, cream ½ tsp salt and ¼ tsp peppers.
4. In a large (diameter 24-26 cm) pan with non-stick coating, suitable for use in the oven, preheat on medium heat olive oil. Fry the vegetables, stirring frequently, for 3-4 minutes. Add ham and cook for another 2-3 minutes. Season with lemon juice.
5. Stir the egg mixture into the cheese, herbs and capers. Pour into the pan and cook, spatula lifting the mixture from the bottom of the pan, about 2 minutes. When egg mixture begins to thicken, but will still be very wet, shake the pan, and then leave it alone for 30 sec. To a mixture of “grabbing” at the bottom.
6. Put the pan in the oven under the broiler for 3-4 minutes or until the frittata is not will be lush and ruddy, but will still be a little liquid.
7. Remove the pan from the oven and set aside for 5-7 minutes to finish cooking the residual heat frittata. Walk around the perimeter of the shoulder blade and reload the frittata onto a plate or cutting board. Cut into sections and serve.


You can leave a response, or trackback from your own site.

Leave a Reply