Weather: 38, April showers What I’m listening to: the surprising sound of rain after months of quiet snowfall
I finally got a cast iron skillet! Aren’t you excited for me? I’m so so excited. It’s one of those kitchen items where you don’t know what you’re missing until you have one of your own, then suddenly a whole new world of cookery is opened up to you. Oh the fun we will have…
The first thing I made to break in my new skillet is this lovely frittata. This is the sort of dish you could easily eat for breakfast, lunch, or dinner. I whipped it up for a quick weeknight dinner and everyone loved it. Then, I ate it a leftover slice for lunch the next day with a nice spinach salad… and a little bit of sweet balsamic dressing snuck over onto the side of my plate where the frittata was and it was the most unexpected and divine combination – a little sweet acidity to cut through all that salty-savory-cheesy-eggy-hammy richness. Yum. This frittata would be beautiful for Easter brunch or you could make it with leftover ham from Easter dinner. Oh, the choices.
2c russet potatoes, peeled and chopped in small, uniform cubes
1c diced ham
1-1/2c cheddar cheese, grated
1/3c green onions, thinly sliced
salt and pepper
Heat a 9 inch cast iron skillet over medium heat. Melt butter. Add potatoes and cook, stirring frequently, until translucent and tender (mine took about 8 minutes, but it will depend on how small you cut them). Add diced ham to the potatoes and cook another 2 minutes.
In a bowl, whisk eggs, milk, 1c of cheese, green onions, and salt and pepper (ham adds a lot of salt, so you won't need much, maybe 1/4t). Pour into skillet, give a quick stir, cover, and reduce heat to low - 6 minutes.
Meanwhile, preheat broiler. Remove lid from pan and top with remaining cheese. Transfer skillet to broiler and broil until eggs are set (no longer jiggling and firm to the touch), cheese is melted, and top begins to turn a nice golden brown. Garnish with more green onion. Slice into six wedges and serve.