Ham and Jack Frittata
By America's Test KitchenPublished on March 28, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
12 large eggs ¼ cup half-and-half 2 teaspoons Dijon mustard ½ teaspoon table salt ¼ teaspoon pepper 4 ounces Monterey Jack cheese, shredded (1 cup)2 tablespoons extra-virgin olive oil 1 green bell pepper, stemmed, seeded, and sliced thin1 large shallot, sliced thin6 ounces thinly sliced deli ham, cut into ½-inch pieces
Before You Begin
We like to serve this frittata with a mixed green salad.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 400 degrees. Whisk eggs, half-and-half, mustard, salt, and pepper together in large bowl. Stir in Monterey Jack; set aside.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add bell pepper and shallot and cook until shallot is softened, about 3 minutes. Add ham and continue to cook until bell pepper is tender, about 2 minutes longer.
- Stir egg mixture into skillet and cook, using spatula to scrape bottom of skillet, until large curds form but eggs are still very wet, about 3 minutes. Smooth egg mixture into even layer. Transfer skillet to oven and bake until top of frittata is set, 8 to 10 minutes. Let frittata rest in skillet for 5 minutes. Slide frittata onto platter and serve.
Time
30 minutesYield
Serves 4Ingredients
12 large eggs
¼ cup half-and-half
2 teaspoons Dijon mustard
½ teaspoon table salt
¼ teaspoon pepper
4 ounces Monterey Jack cheese, shredded (1 cup)
2 tablespoons extra-virgin olive oil
1 green bell pepper, stemmed, seeded, and sliced thin
1 large shallot, sliced thin
6 ounces thinly sliced deli ham, cut into ½-inch pieces
Ingredients
12 large eggs
¼ cup half-and-half
2 teaspoons Dijon mustard
½ teaspoon table salt
¼ teaspoon pepper
4 ounces Monterey Jack cheese, shredded (1 cup)
2 tablespoons extra-virgin olive oil
1 green bell pepper, stemmed, seeded, and sliced thin
1 large shallot, sliced thin
6 ounces thinly sliced deli ham, cut into ½-inch pieces
Ingredients
12 large eggs
¼ cup half-and-half
2 teaspoons Dijon mustard
½ teaspoon table salt
¼ teaspoon pepper
4 ounces Monterey Jack cheese, shredded (1 cup)
2 tablespoons extra-virgin olive oil
1 green bell pepper, stemmed, seeded, and sliced thin
1 large shallot, sliced thin
6 ounces thinly sliced deli ham, cut into ½-inch pieces
Why This Recipe Works
Starting the eggs on the stovetop ensures a foolproof recipe for a set but tender frittata.
Before You Begin
We like to serve this frittata with a mixed green salad.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 400 degrees. Whisk eggs, half-and-half, mustard, salt, and pepper together in large bowl. Stir in Monterey Jack; set aside.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add bell pepper and shallot and cook until shallot is softened, about 3 minutes. Add ham and continue to cook until bell pepper is tender, about 2 minutes longer.
- Stir egg mixture into skillet and cook, using spatula to scrape bottom of skillet, until large curds form but eggs are still very wet, about 3 minutes. Smooth egg mixture into even layer. Transfer skillet to oven and bake until top of frittata is set, 8 to 10 minutes. Let frittata rest in skillet for 5 minutes. Slide frittata onto platter and serve.
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