How do I use up all these leftovers in a new and interesting way?
I have a few tricks up my sleeve, and today I want to share one with you. I particularly like using my leftovers to create breakfast.
|Onion and ham frittata|
One of the easiest breakfasts around is frittata. Not only do I get to use my cast iron skillet, which I adore, but these recipes are quick and satisfying. Perfect for feeding those out of town guests, and using up a bit of your leftovers in an interesting way. Pair this with some potato pancakes (using your leftover mashed potatoes!), and you'll have a hit.
After this Thanksgiving, I used some of my leftover ham to create this Onion and Ham Frittata. Ready to make one yourself? Awesome! You can also use some of your leftover herbs in this, and any odds and ends that didn't get used in your holiday cooking. I had a block of cheese that didn't make it into any recipes, some cream, and an onion as well. Waste not, want not!
To get started, preheat your oven to 400 degrees. In a large bowl whisk together 8 eggs, ½ cup half-n-half, ½ teaspoon salt, and ½ teaspoon pepper. Add in about a tablespoon of any fresh herbs you like, or a teaspoon of dried. I didn't have any fresh herbs left, but I used a bit of this mushroom blend I picked up at Target a while back:
To the egg mixture, stir in 1 cup of white cheddar cheese, or any other cheese of your choice. Always shred cheese fresh, my friends! Those bags of pre-shredded cheese usually contain cornstarch or other additives to prevent the cheese from sticking and to preserve them longer. You'll notice a difference with fresh grated cheese, I promise.
Enough of my soap box. Back to the recipe.
Set aside your egg mixture for now. Warm your 10-inch cast iron skillet over medium heat, and melt 1 tablespoon of butter in the bottom. Add a diced onion to the skillet and cook for 5 minutes, then add 1 ½ cups of leftover ham (diced) and 2 cloves of minced garlic, if you have it on hand. Cook another few minutes, just until the ham is warmed through and the onion begins to brown.
Pour your egg mixture into the skillet, but do not stir. Let this cook over medium heat for 5 minutes, and then put your skillet into the oven for another 10-15 minutes. You want the center of your frittata to just set before removing it. Cool on the counter about 5 minutes before slicing the frittata. Serve with fresh fruit, and perhaps some potato pancakes.
Hubs and I love frittata in the morning. You can individually wrap the slices and freeze them as well. To warm them up, cover with a damp paper towel and microwave for a minute or two. Delish!
What do you do with all your holiday leftovers? Comment below, peeps. And until next time, happy cooking!
Thanks for reading, everyone!
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The Standard Form:
Onion and Ham Frittata
1 ½ cups leftover ham, diced
1 yellow onion, diced
8 large eggs
½ cup half-n-half
½ teaspoon salt
½ teaspoon pepper
2 cloves garlic, minced
1 tablespoon fresh herbs of your choice, or 1 teaspoon dried (suggestions: basil, tarragon, chives, mushroom blend)
1 cup white cheddar cheese, shredded (Or cheese of your choice. Suggestions: pepper jack, Monterey jack, Gouda)
1 tablespoon butter
Preheat oven to 400 degrees. Whisk together the eggs, half-n-half, salt, pepper, and herbs of your choice. Stir in the cheese and set mixture aside.
In a 10-inch cast iron skillet over medium heat, melt the butter. Add the onions to the skillet and cook for 5 minutes, then add the ham and minced garlic. Continue cooking until the ham is warmed through and the onions begin to brown. Pour the egg mixture over the top of the onions/ham. DO NOT STIR. Continue cooking over medium heat for 5 minutes.
Place the cast iron skillet in the preheated oven. Cook the frittata for 10-15 minutes, or until the c enter is set. Cool 5 minutes before slicing and serving.