I love frittatas, which are basically a crustless quiche. Tonight we tried out a new recipe inspired by Williams Sonoma’s “Broccoli and Pancetta Frittata” which is included in their beautiful ”Food Made Fast: One Pot” cookbook. I made a few adjustments to accommodate what we had on hand so I will give you my adaptation.
Broccoli and Ham Frittata - with a French Fried Onion topping
2 Tbs. unsalted butter
3/4 cup thick-cut ham, chopped
1 head broccoli, separated into florets
1/2 tsp. garlic-salt
1/2 tsp. freshly ground pepper
1/2 cup grated white cheddar cheese
1/4 cup milk
1/2 cup French’s French Fried Onions
1/2 cup sour cream to garnish
Preheat oven to 375 degrees.
Place the French Fried Onions in a baggie and crumble to the consistence of bread crumbs.
Melt butter in a large fry pan over medium-high heat, add the ham and broccoli and then Sauté until slightly browned, about 5-7 minutes.
In a bowl, whisk together the eggs, milk, garlic-salt and pepper.
Spread the broccoli and ham evenly in a large pie pan. Sprinkle the cheese evenly over the broccoli and ham , then pour the egg mixture over the ham, broccoli and cheese.
Top the egg, ham and broccoli mixture with the crumbled French Fried Onions.
Place in oven and bake for 35 – 40 minutes. The fritatta will raise and have a nice golden brown color.
Serves 4 – 6
Here is a link for the cookbook which inspired this dish: