Oven-to-Table Frittata

Ingredients

Servings

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

US / METRIC

2 Tbsp

Onions

2 Tbsp

Red Bell Peppers

1/2 cup

Broccoli

1/4 cup

Mushrooms

1/2 cup

Turkey Ham

1/2 cup

Frozen Shredded Hash Browns , thawed, diced

3

Eggs

1/2 tsp

Sea Salt

1/4 tsp

Ground Black Pepper

1/4 tsp

Dried Tarragon

1 Tbsp

Butter

or Olive Oil

1 cup

Shredded Cheddar Cheese

to taste

Sriracha

or Ketchup

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (180 degrees C). Chop Onions (2 Tbsp) , Red Bell Peppers (2 Tbsp) , Broccoli (1/2 cup) into small florets, Mushrooms (1/4 cup) and set them aside all together.

Step 2

Dice Turkey Ham (1/2 cup) and set aside with Frozen Shredded Hash Browns (1/2 cup) .

Step 3

Whisk Eggs (3) with Sea Salt (1/2 tsp) , Ground Black Pepper (1/4 tsp) and Dried Tarragon (1/4 tsp) and set aside.

Step 4

In a 6-inch soapstone sauté pan or cast iron skillet, melt Butter (1 Tbsp) 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 (1 cup) and bake for 5-7 minutes, uncovered.

Step 8

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