During the past week, while at home recovering from an unwanted but totally necessary surgery, I've found myself eating quite a few eggs. Not because I'm a big egg fan, but more because they were the only food that seemed to stay with me for very long. I've had more than my share of egg salad for lunch (thanks to the Easter Bunny's gift of a dozen hard-boiled eggs - next time I'd appreciate it if he'd peel them too) and I've grown tired of scrambled eggs for breakfast. This morning, while casting about in the refrigerator for some kind of scrambled egg variation, I stumbled across some leftover ham and mashed potatoes from our Sunday Easter dinner (which I unfortunately wasn't able to eat) and decided to try making a frittata. A frittata is similar to an omelet or a quiche and I make them quite often with whatever I find in the fridge. This morning's frittata,with the addition of the chunky mashed potatoes, reminded me of a large potato pancake and it turned out quite puffy and wonderful. I'd probably eat this for dinner too with the addition of a nice green salad.
Ingredients
1/2 tbsp butter
2 eggs, beaten
1/2 c. diced ham
1/4 cup leftover mashed potatoes
salt and pepper to taste
Instructions
Beat eggs in a small bowl and add ham and mashed potatoes, mixing until the potatoes become incorporated but still retain some of their chunkiness. Melt butter in a small frying pan or omelette pan (I used my Pampered Chef omelette pan and it was just the right size) and add egg mixture. Cook over medium heat until brown on one side, flip the frittata and cook the other side until brown.
No comments:
Post a Comment