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Ham and Cheese Frittata Recipe
8 large eggs
1/2 cup of milk
4 slices of Castle Wood Reserve® Natural Sharp Cheddar Cheese
1/4 package of Castle Wood Reserve® Smoked Virginia Ham
1 green bell pepper
1 red bell pepper
1 sweet onion
salt and pepper, to taste
chives for garnish
Preheat oven to 375. Chop onions and bell peppers, saving half of the red pepper to make 4-5 rings for garnish. Chop the cheese and meat into bite-sized pieces.
Turn the burner on medium to heat up your cast iron skillet. Add olive oil once the pan is warm and add the onions and peppers to the pan. Sautee the vegetables until they are translucent and have released their water. Add the ham and cook until starting to brown. Season your ham and vegetables with salt and pepper, to taste. While the vegetables are cooking, beat the 8 eggs and milk until well incorporated. Add a pinch of salt and pepper to the eggs and milk mixture.
Use a bit more olive oil to the pan to ensure it is well coated on the bottom so the eggs don’t stick. Add the eggs to the skillet. Using a spatula, make sure the vegetables and ham mixture is evenly dispersed in the egg mixture. Once the eggs begin to set slightly, add the cheese to the top of the eggs. The cheese should sink in and will melt as the eggs cook. Once the sides of the eggs begin to set, transfer the skillet to the oven. After 10 minutes, add the pepper rings to the top of the egg mixture for decoration and extra flavor. Cook the frittata until the egg and cheese begin to brown on top, about 30-40 minutes.
Once browned, remove from the oven and let cool for 10-15 minutes before cutting. Serve warm or at room temperature.