Southwestern flavors pair extremely well with eggs, which is why I love this Frittata. Similar to an omelette, frittatas can have endless variations, the difference is they do not have a crust. However, baked in a cast iron skillet you end up with crispy edges without the hassle of pie crust. This southwest frittata is my favorite variety and is gone in a matter of minutes. I use diced ham, pepper jack cheese, onions, and peppers with some flavorful spices and end up with perfection on a plate.
1/2 cup half and half (or milk)
1 cup pepper jack cheese (other cheese include, cheddar, colby, monterey jack)
1 cup diced ham
2 Tbsp butter
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp cumin pinch of salt and pepper
In a large oven safe skillet, sautee onions and peppers in butter. Once they are tender add diced ham. Whisk eggs with milk, spices, salt and pepper. Pour over the ham mixture in the skillet. Top with cheese. Gently move a spatula to cook the eggs slightly. Once you see that the edges are beginning to dry, place in a 400 degree oven for 10 to 12 minutes or until eggs are cooked through. Optional toppings are sliced green onion, sour cream, or salsa.
For a video tutorial visit my YouTube channel