More leftover ham, turkey or chicken from Christmas Day? Here’s a great recipe from JN member, Chef Andre Sewell to bring some life to your leftovers.
Leftover ham & sweet potato frittata
1 medium red onion, diced
1 large sweet potato, cooked & diced
1 medium bell pepper, diced
2 medium tomatoes, diced
1 cup cooked, diced ham
1 teaspoon paprika, (preferably) smoked
1 teaspoon black pepper
1 1/2 teaspoon salt
6 large eggs
1/2 cup heavy cream
1/2 cup shredded cheese
Utensils you’ll need
10 to 12-inch non-stick frying pan
- Heat oven- Arrange a rack in the middle of the oven and heat to 400 F.
- Sauté your ingredients- Cook the vegetables with a little oil over medium-high heat, starting with the longer-cooking veggies, such as onions and potatoes, and ending with softer veggies, such as your bell peppers, until cooked through. Add ham and cook just enough to warm through.
- Season your ingredients- Since the ingredients will be mixed with eggs, you may need to over-season just a little. Add seasonings along with a teaspoon of the salt. Let this cook for a minute, then taste. It should taste strong, but still good. Add more spices or salt if needed.
- Add the cheese- Spread the vegetables into an even layer. Sprinkle the cheese on top and let it begin to melt.
- Add the eggs- Whisk eggs together with 1/2 teaspoon salt and pour them over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
- Bake the frittata- Put the pan in the oven and bake until the eggs are set (eight to 10 minutes). To check, cut a small slit in the centre of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.
- Cool and serve- Cool in the pan for five minutes, then slice into wedges and serve. Leftovers will keep refrigerated for a week.
Source: The Gleaner