Tuesday, 19 April 2016


1kg french fries, defrosted and room temperature
1 cup diced ham
2 Tbsp butter...
½ cup diced onion

¼ cup diced green bell pepper
¼ cup diced red bell pepper
2 minced garlic cloves
½ cup shredded sharp cheddar
10 eggs, scrambled together
½ cup milk
¼ tsp black pepper
Preheat the oven to 220C

 Line a large baking sheet with aluminum foil.
Optional step to help the fries brown even more: toss the fries in 1 Tbsp oil (peanut, vegetable or olive are all fine). Bake until browned, turning halfway, about 35 minutes. Once the fries have been removed from the oven, lower the temperature to 175C
In a 9 inch non-stick oven-safe skillet over medium heat, brown the ham (this helps rid the ham of excess water so the frittata won’t be watery), about 5 minutes.
Add in the butter. Sauté onion, bell peppers and garlic until softened, 3-5 minutes. Add the pepper.
Pour in scrambled eggs and milk.
Continue cooking over medium heat, stirring until the eggs start to set, about 5 minutes.
Turn off the heat. Stir in the shredded cheese.
Arrange the cooked fries on top of the egg mixture in a concentric pattern, starting in the middle.
Bake 16-18 minutes until the eggs no longer jiggle in the middle when you gently shake the pan.
If you want your fries to be browner, you can turn the broiler on once the frittata is cooked andbroil the top for 3 minutes until golden.

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