- Worcestershire sauce introduced (1937)
- 2 Cups prepared stuffing
- 8 eggs
- 1 Cup chopped ham, cooked
- 1/2 Cup whole milk
- Salt and pepper, to taste
- 1/2 Cup grated Parmesan cheese
The morning after Thanksgiving, stuffing lovers can rework their favorite dish into a classic frittata.
Preheat the oven to 450 degrees. Break up leftover stuffing into the bottom of a skillet, and heat through. In a bowl, combine eggs, ham, and milk with a whisk. Pour mixture over stuffing and season with salt, to taste. Cover the mixture with the Parmesan. Cook in the skillet for around 5 minutes, and then bake 10 to 15 minutes or until the eggs are fully cooked.