Classic Ham and Leek Frittata

Classic Ham and Leek Frittata
Staff Writer
Classic Ham and Leek Frittata
Jothan Yeager

Classic Ham and Leek Frittata

A frittata is a classic Italian egg dish, similar to a French omelette or a quiche, which is typically enriched with meats, cheeses, and vegetables, and usually flavored with herbs. I love them. They are great for any meal of the day, hot or cold, and are the perfect brunch meal. There are an endless amount of frittata recipes, as they can be made out of any concoction of ingredients you can come up with. And I will admit, I've made better-tasting versions than this classic recipe I'm sharing today. But being a classic, I wanted to post this as an introduction to the delicious world of frittatas. Make it. It's good. And then build upon its basics to create your own delicious frittatas. Once you start, you will become addicted to them much like I am. Happy cooking… Enjoy!

3
Servings
185
Calories Per Serving
Deliver Ingredients

Notes

*Note: Two-percent milk will also work.

Ingredients

  • 2 Tablespoons unsalted butter
  • One 6-ounce Yukon Gold potato, diced
  • 6 large eggs
  • 1/4 Teaspoon Kosher salt
  • 1/8 Teaspoon black pepper
  • 1 Teaspoon chopped thyme
  • 1/2 Cup milk, preferably whole milk*
  • 1 leek, white and light green parts only, chopped
  • 3 Ounces ham, chopped
  • 3 Ounces mixed grated aged cheese, such as 1/2 Gruyère and 1/2 Irish white Cheddar

Directions

Preheat the oven to 350 degrees.

Heat a 10-inch cast-iron skillet over high heat until medium hot. Reduce the heat to medium. Add the butter and melt until bubbling, swirling to coat the pan. Add the diced potato and cook, stirring occasionally, until soft and lightly browned.

Meanwhile, crack the eggs into a mixing bowl and beat with a whisk until the yolks are completely incorporated into the whites. Beat them longer than you would normal scrambled eggs, so as to incorporate more air into them. (The air helps the frittata to bake up light and fluffy.)

Add the salt, pepper, thyme, and milk, and beat again until smooth and lightly frothy.

Once the potatoes are browned, add the leek and ham, and sauté for several minutes, stirring occasionally, until the leek is soft. Remove from the heat and add the beaten eggs on top of the potatoes, leek, and ham.

Top evenly with the grated cheese, then place the skillet in the oven. Bake for 15 minutes. Remove from the oven and serve in sliced wedges with any garnish and/or accompaniment you would like (such as herbs, beans, sour cream, fruit, toast, crackers and jam, etc.).

Nutritional Facts

Total Fat
8g
11%
Sugar
4g
4%
Saturated Fat
3g
13%
Cholesterol
37mg
12%
Carbohydrate, by difference
16g
12%
Protein
12g
26%
Vitamin A, RAE
20µg
3%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
66mg
7%
Choline, total
48mg
11%
Fiber, total dietary
1g
4%
Folate, total
16µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
18mg
6%
Niacin
3mg
21%
Phosphorus, P
131mg
19%
Selenium, Se
11µg
20%
Sodium, Na
700mg
47%
Vitamin D (D2 + D3)
1µg
7%
Water
91g
3%
Zinc, Zn
2mg
25%

Ham Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Ham Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.