I’m playing a bit of Easter recipe catch up. Between our Spring Break travel, finishing off taxes, a bout of a bug hitting one of my kids for five days, I woke up last weekend feeling I’d lost a week. Can you keep a secret? I have not done one smidge of preparation. Yikes!
I shared a number of fun dessert recipes last year perfect for Easter. Hidden Rainbow Easter Egg Cake (a pound cake with a psychedelic egg inside), Chocolate Bird’s Nest Cupcakes and Gourmet Easter Candy Bark. Roasted Balsamic Asparagus with Goat Cheese and Toasted Walnuts is so simple and delicious, perfect as an Easter meal side dish. There are a number of great Easter option including egg coloring methods that you may found rounded up here.
I always like to add new options each holiday and today I’ve whipped up an easy, substantial frittata that would be perfect for an Easter brunch or dinner, and a consideration if you are not feeling up to preparing an entire traditional ham.
A frittata has to be the most simple and versatile dish to make for any meal of the day. It basically includes vegetables, potatoes and or meat that are sautéed in an oven-proof skillet (cast iron is perfect), with an egg mixture poured over it which is allowed to cook briefly on the stove top then about 10 minutes in the oven. It comes up out light and puffy and can be flavored any way that sounds good to you.
I wanted this frittata to be a bit heartier so added baby new potatoes (about the size of large marbles), diced smoked ham, some smoky hot paprika and smoked Gouda and cheddar on top. Knowing how quickly it can be prepared and cooked, it just seemed perfect to add into a busy holiday meal.
Smoky Ham Cheese Potato Frittata
- 1 tablespoon Extra Virgin Olive Oil
- 2 cups New Potatoes , washed and cut into ½ inch cubes (or use baby potatoes cut in half)
- 1 large Shallot , diced (1/4 cup)
- 1 cup Smoked Ham , diced (about 1 ¼-inch thick deli slice*)
- 8 Eggs
- ¼ teaspoon Smoked Paprika , hot
- ¼ cup diced fresh Chives
- ½ teaspoon Kosher Salt
- ½ teaspoon freshly ground Black Pepper
- ¾ cup Smoked Gouda , shredded
- ¾ cup Sharp Cheddar , shredded
Preheat the oven to 400 degrees.
Add 2 teaspoons of the olive oil to a 10-inch cast iron or other heat proof skillet over medium high heat. Add the potatoes and allow to cook, stirring periodically, allowing them to develop a crust; cook for 5 minutes.
Lower the heat to medium, cover, stirring occasionally until fairly soft; 5-10 minutes. Remove and set aside.
While the potatoes are cooking, in a large mixing bowl whisk the eggs together. Add in the paprika, chives, salt and pepper; whisk to combine. Set aside.
Add the remaining teaspoon of olive oil to the skillet. Add the shallots and sauté over medium-high heat for 1-2 minutes until they begin to soften.
Add the ham and sauté another minute. Add the potatoes back to the skillet and stir to combine. Arrange the skillet mixture so it is evenly distributed over the bottom of the skillet.
Pour the egg mixture evenly over the top of the potatoes, ham and shallots. Allow the frittata to cook until the edges are set; 2-4 minutes. Place the frittata in the heated oven and allow it to finish cooking for 10-12 minutes until the liquid is gone and the top is fluffy.
Add the cheese and continue to cook 1-2 minutes until it had melted. Remove from oven and serve.
*this is a perfect use for leftover ham however if that is not available the deli counter at your grocery store can cut ham in any thickness for you. I requested 1/4 inch thickness and the size of the ham was large enough that one slice diced was about 1 cup.