This quick frittata makes a great post-holiday breakfast – and can help you use up some of that leftover Easter ham you may have hanging around after the holiday!
I love making frittatas! They make such a quick, delicious, and satisfying meal – and they’re so easy. (I especially love them on a summer evening, when I don’t have much time to cook after coming in from the garden and I need to whip up a quick supper.) This version is great for using up holiday leftovers, and I thought the eggs and ham are especially appropriate for the Easter season. 🙂
The recipe below from Fresh Eggs Daily is more of a guideline than a recipe – make it your own by adding whatever leftover meats and veggies you have on hand. Leftover green beans, asparagus, or broccoli will work great. Mushrooms and green onions are also good additions. If you don’t have ham for Easter, it will also be tasty with just about any other kind of meat, including shrimp, beef, or chicken. Or just add veggies for a vegetarian version!
It’s a quick and delicious breakfast to serve to any holiday guests who stayed over and need a good meal before heading out the next day.
Tip: If you have a well-seasoned cast-iron skillet, it’s the best way to make a frittata! It cooks fast, doesn’t stick, and can go directly from the stovetop to the oven.
Holiday Leftovers Frittata Recipe
1 cup diced cooked ham (or other meats)
1 cup shredded Cheddar cheese, plus more for the top
6-8 eggs, lightly whisked in a bowl
1-2 cups – your choice of leftover veggies, finely chopped
Salt and pepper to taste
- Preheat your oven to 400°F.
- Swirl a bit of oil in the bottom of a skillet over medium-high heat and then add the ham. Cook, stirring, until it’s warmed through and just begins to sear a bit.
- Season with salt and pepper, then sprinkle with the cup of cheese.
- Pour the eggs over the top and tilt the pan to cover the ham and cheese.
- Continue to cook for another minute or two until the eggs just start to cook around the edges.
- Put the skillet in the oven and bake for about 8 minutes or until the eggs are cooked and set in the middle and the frittata is slightly puffy.
- Remove from the oven and sprinkle a bit of additional cheese on top and let it sit for a minute or two to melt.
- Slice the frittata into wedges and serve. Refrigerate any leftovers and reheat in the oven or on the stove top to serve the next day.