Oven-to-Table Frittata

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

20 g

Onions

20 g

Red Bell Peppers

45 g

Broccoli

25 g

Mushrooms

120 mL

Turkey Ham

105 g

Frozen Shredded Hash Browns , thawed, diced

3

Eggs

3 g

Sea Salt

as needed

Ground Black Pepper

as needed

Dried Tarragon

15 g

Butter

or Olive Oil

115 g

Shredded Cheddar Cheese

to taste

Sriracha

or Ketchup

Cooking Instructions

HIDE IMAGES

Step 1

Preheat oven to 350 degrees F (180 degrees C). Chop Onions (20 g) , Red Bell Peppers (20 g) , Broccoli (45 g) into small florets, Mushrooms (25 g) and set them aside all together.

Step 2

Dice Turkey Ham (120 mL) and set aside with Frozen Shredded Hash Browns (105 g) .

Step 3

Whisk Eggs (3) with Sea Salt (3 g) , Ground Black Pepper (as needed) and Dried Tarragon (as needed) and set aside.

Step 4

In a 6-inch soapstone sauté pan or cast iron skillet, melt Butter (15 g) over medium heat. Add onion, red bell pepper, broccoli and mushrooms; cook for 4-5 minutes or until the vegetables are tender.

Step 5

Add turkey ham and thawed diced hash brown potatoes; cook for another 2 minutes, stirring often.

Step 6

Pour egg mixture into the pan; switch to low heat and let it cook for 8-10 minutes or until the egg is about to set.

Step 7

Remove from heat; sprinkle with Shredded Cheddar Cheese (115 g) and bake for 5-7 minutes, uncovered.

Step 8

Drizzle with Sriracha (to taste) and serve immediately. Enjoy!