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Farmer's Market Frittata

Source of Recipe

From "Farm to Fork" by Emeril Lagasse


Recipe Introduction

"Breakfast, brunch, lunch, or dinner? And anywhere in between: eat a frittata. You can easily substitute other chopped vegetables, cup for cup, for the filling ingredients here. You could also use leftover cooked ingredients, such as potatoes, kale, or spinach: chop them small and warm them in the pan with the other ingredients just before you add the eggs."

List of Ingredients

â—¦ 8 eggs
â—¦ 3 tablespoons heavy cream
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 3 tablespoons butter
â—¦ 1 cup thinly sliced onions
â—¦ 1 cup thinly sliced yellow, red, or orange bell peppers, or a mix
â—¦ 1 cup thinly sliced mushrooms (about 4 ounces)
â—¦ 1 cup fresh corn kernels
â—¦ 1 cup diced smoked ham
â—¦ 2 tablespoons chopped fresh herbs, such as chives, basil, thyme, parsley, oregano, or your favorite mixture
â—¦ 1 cup grated Swiss cheese (about 4 ounces)


Recipe

Set a rack in the upper third of the oven and preheat the broiler.

In a small bowl, whisk the eggs, cream, salt, and pepper together until combined.

Melt 2 tablespoons of the butter in a 10-inch ovenproof sauté pan over medium-high heat. Add the onions and peppers and cook, stirring as needed, until soft, 7 to 8 minutes. Add the mushrooms and corn and cook for 2 minutes. Add the ham and cook until warmed through, 1 minute. Add the remaining 1 tablespoon butter, and when it has melted, add the egg mixture. Sprinkle the fresh herbs over the eggs, and top with the grated cheese. Reduce the heat to medium and cook the eggs, undisturbed, for 3 minutes, or until the surface begins to bubble and the bottom starts to set.

Immediately place the sauté pan in the oven and broil until golden brown on top, 3 to 4 minutes.

Remove the pan from the oven. Using a rubber spatula, loosen the frittata from the sides of the pan. Tilt the pan and gently slide the frittata onto a platter. Serve hot or warm.

Makes 6 servings