Fried Eggs & Ham

Fried Eggs & Ham

Brian made me this for breakfast while we were off over the weekend. His cooking skills from years of doing it professionally are always appreciated, and this was no exception! We had seen smoked shank portion ham on sale for $.99/pound and couldn’t resist. I did my usual when we got it home: removed most of the meat from the bone — some in slices for meals, some in pieces for skillet breakfasts — and wrapped and saved the meaty bone in the fridge (that became meaty ham broth a couple of days later).

I like my eggs fried, and he cooked the whole meal up in the iron skillet for me. And, yes…I know I’m a lucky girl!


Ham & Bacon Frittata

Ham & Bacon Frittata 092115

A great one-dish meal that works for breakfast (we had already enjoyed the first half when I thought to take the picture!), lunch or dinner. Easy to make ahead if you want something quick and easy for later. Also a great way to use up leftovers (both the ham and cooked bacon, in this case). Here is my recipe — the beauty is that you can use whatever types and amounts meat and cheese you like for nearly endless variations.

Ham & Bacon Frittata

2 tablespoons bacon fat (or butter)
1 cup diced ham
2 slices cooked bacon, cut into bite-sized pieces
10 eggs
1/4 cup heavy cream
Pepper to taste
3/4 cup shredded cheese

Preheat oven to 375 degrees.

Heat iron skillet to medium heat. Melt bacon fat or butter and add diced ham and bacon to warm and soften, stirring occasionally. In a mixing bowl combine eggs, heavy cream and pepper; beat well, until eggs are fully incorporated.

Distribute meat evenly in pan and gently add egg mixture. Cook for 4 minutes, until set. Sprinkle cheese evenly over eggs and transfer skillet to oven. Bake for 8-10 minutes, or until knife inserted near center comes out clean.

May be served hot, warmed, or at room temperature. Store leftovers in refrigerator until ready for use.