Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, May 20, 2015

Ham and Spring Vegetable Frittata

Frittatas are like pizzas—with eggs added: a multitude of possible ingredients (meat or meatless), and with as few or as many as you can stuff on or in it. For both dishes, I think simple and few bring the best results.

Here, the frittata is a little celebration of spring with some seasonal favorites—leek, asparagus, peas, and chard—fresh mint, and a little moist, sweet, brine-cured ham. Get everything chopped up, whisk the eggs, grab the cheese, and you’ll have dinner on the table in less than 20 minutes.

Note: I used mild, creamy, slightly nutty Jarlsberg, a light-yellow Norwegian cheese that was coarsely shredded. Shredded provolone or Swiss would be good too.

Coarsely Shredded Jarlsberg

Serves 4-6

  • 8 large eggs
  • sea salt
  • freshly ground black pepper
  • 1 tbsp olive oil
  • 1 12-oz brine-cured ham steak (“city” ham), trimmed and small-diced
  • 1 medium leek (white and light green parts only), halved lengthwise, thinly sliced crosswise
  • 4 oz asparagus, cut into 3/4-inch pieces
  • 2 oz snow peas, cut into 3/4-inch pieces
  • 3 cups chopped rainbow chard
  • 3/4 cup shredded Jarlsberg cheese
  • chopped fresh mint, for garnish
Ham Steak 
Diced Ham
Frittata Vegetables 
Prepared Vegetables
  1. Preheat the broiler.
  2. Crack the eggs into a large bowl and season with salt and pepper. Whisk until well blended.
  3. Heat a 12-inch, nonstick skillet over medium heat and add the olive oil. Add the ham and leek cook until the ham is slightly browned and the leek is tender, 7-8 minutes.
  4. Add the asparagus, snow peas, and chard and season with salt and pepper. Cook, stirring frequently, until tender, 5-6 minutes.
Whisked Eggs 
Ham and Leek Beginning to Cook 
Cooked Ham and Leek 
Asparagus Mixture Added
Cooked Mixture
  1. Increase the heat to medium-high and pour the whisked egg mixture over the skillet ingredients. Tilt the skillet gently in a circular motion to allow the eggs to cover the ham and vegetables in an even layer. (Some ingredients will still be visible above the eggs.)
  2. Cook until the bottom and sides of the frittata are nearly set and the top is still runny but beginning to set along the edges, about 3 minutes.
  3. Scatter the cheese on top and transfer the skillet to the broiler. Broil until the top is set and begins to brown, 3-4 minutes, depending on your broiler. Remove and garnish with chopped mint. Let rest 5 minutes before slicing.
Eggs Beginning to Set 
Ready to Broil
Broiled Frittata
Cut the frittata into 4 large or 6 smaller wedges. Serve warm.

Ham and Spring Vegetable Frittata

No comments:

Post a Comment