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Cookin' With Leo

By Leocthasme

Skimpy Egg Frittata

So here we are, right down to the holidays or let’s just say the last holiday of the summer, so we have to make the best of that and come up with a great holiday ‘wake up and see the world’ breakfast. This here one is a recipe that goes back to my great great whoevers, but, since my Dear Sweet Italian Fairy Godmother has kept this recipe in her underground hideaways for the last few centuries or so, and since I am getting past my prime I worried that I will run out of good stories before she quits telling me new ones. I am here now to give the multitudes the latest from the catacombs where she hangs out. Now this is a great recipe and she has kept it from me for all this time waiting for the right moment to pass it on. And who but me would she pass it to, so be thankful, good readers, that I have this great recipe in my possession for all the world to see and enjoy for many eons to come.

Here is your recipe for this great breakfast:

  • 1 med thick slice of (cooked before sold) Ham
  • 1 slice Swiss luncheon cheese
  • 4 to 6 oz of Colby-Cheddar Cheese
  • 1/2 medium onion
  • 1/2 fresh roma Tomato
  • 1 or 2 Tbsps sauteed mushrooms
  • 8 to 10 slices canned jalapeno (nacho slices)
  • 2 eggs or 1 and 1/4 C. egg whites

Here is how to do it:

Grind or pulse Ham on High in Food Processor then add in the order the other ingredients except eggs between pulses.
Place mixture in buttered iron skillet (use same one where mushrooms were sauteed)
Level loosely, do not pack down.
Break two eggs ( extra large, or 3 large) and stir lightly into mixture distributing into but not blending.
(Can use 1 egg and 1/4 Cup egg whites if preferred)
Bake in 350 degree oven 30 minutes or until set.
Brown top under broiler if desired.

This makes a very tender and tasty dish for two people.

Take Care Now, Ya’heah!

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