I was very lucky to inherit this wonderful (and who knows how old) cast iron skillet from my Grandmother. I knew I wanted to make a frittata and found a recipe that looked perfect! I mean it has Frito corn chips in it – winner!
Frito Frittata based on a Rachael Ray recipe – thank you to my sister for sharing her magazine with me!
Ingredients (Serves 8)
- 1/2 tablespoon extra virgin olive oil
- 1/2-pound ham, diced
- 2 tablespoons butter
- 1 small onion, chopped
- 3 small sweet peppers, seeded and diced
- 1 large jalapeño pepper, seeded and diced
- 2 cloves garlic, finely chopped
- 1 Roma tomato, seeded and chopped
- 2 tablespoons chopped fresh cilantro or parsley (optional)
- About 1/2 of a 10.5 ounce bag of Fritos corn chips lightly crushed (about 3 big handfuls)
- 10 eggs, lightly beaten
- 1 tablespoon hot sauce – Franks or something similar
- 4 ounces pepper jack, diced (about 1 cup)
Position a rack in the center of the oven and preheat it to 400°F. In a large, oven-proof skillet, heat the oil over medium-high heat. Add the ham and cook until browned. Transfer to plate.
Add the butter to the skillet and cook until foaming and beginning to brown. Add the onion, bell pepper, jalapeno and garlic. Cook until crisp-tender, 3-4 minutes. Stir in the tomato and parsley or cilantro. Scatter on top of this mixture the ham and corn chips evenly.
In a bowl, beat the eggs with the hot sauce. Pour the egg mixture over the ham mixture. Scatter the diced cheese on the top. Cook until the eggs are just set, 3-5 minutes. Transfer the frittata to the oven and bake until puffy and cheese is beginning to brown, 12-15 minutes. Do not overcook as it makes a lot and you will want to warm them up. Serve warm with more hot sauce.
I just love fresh chopped veggies and the wonderful colors.
Brown the ham and remove. Next, add in your onions, peppers and garlic. Your kitchen will smell wonderful.
Throw your tomato and parsley (or cilantro) on top. Cover with ham and then the corn chips, slightly crushed.
Finally, add your cheese, let it set up a bit and transfer to the oven. Mine was done just as the cheese was starting to brown. Yum-o as Rachael says!
Look at that fluffy egg mixture and slightly browned pepper jack cheese! Come to momma! This would be a great recipe to prep in advance for overnight guests.
I am so happy to have this cast iron skillet. I wonder how many meals it has served??
So many textures and favorites in the one: The crunchy chip, the smooth cheese, the salty ham or the fluffy egg?
Oh, and not to be forgotten. That bottom layer of onions and peppers got just caramelized and was divine. Enjoy!