Food certainly brings back happy memories for many people, including me. My mom usually cooked this dish a day after Christmas when we had lots of leftovers. Since my sister gave me scrapped ham, I decided to cook the Scrapped Ham Frittata so that my son would get to taste and appreciate my mom's legacy.
Scrapped ham is definitely tastier than the usual ham slices. It's great on its own, but more sumptuous with potatoes and eggs.
And I was right! Joaqui loves this meal. I hope you'll enjoy this recipe too.
3/4 cup Scrapped Ham, diced
2 small or 1 medium size potatoes, diced
2 small tomatoes, diced
1 small onion, diced
3 cloves garlic, crushed & finely chopped
4 large size eggs
1 tablespoon Fresh Milk
1 tablespoon Mayonnaise
Salt & Pepper
3 tablespoons Vegetable Oil
- Heat a non-stick pan under a medium fire. Once the pan is hot, pour 2 tablespoons of vegetable oil. Once heated, fry the diced potatoes. Cook until the potatoes are golden brown. Remove from fire and transfer the potatoes on a plate lined with paper towel to drain the excess oil. Set aside.
- Separate the egg whites from the yolk. In a medium size bowl, whip the egg whites until foamy (the bubbles are small). Whisk in the yolk, mayonnaise, milk, salt & pepper. Set aside.
- Heat a non-stick pan under a medium fire. Once heated, add the remaining oil and swirl the pan a little to make sure that it is well coated. Saute garlic and onion. Season it with a little salt and pepper. Once the onions are translucent, add in the tomatoes to the pan. Cook for 2-3 minutes.
- Add the scrapped ham and saute for 2-3 minutes. Stir in the potatoes. Spread out the ham & veggies to cover the surface of the pan. Using a very low heat, pour the whisked eggs over the ham & veggies.
- Cover the pan with a big plate or an aluminum foil to cook the top portion of the frittata. Cook for 5 minutes or until the tiny bubbles disappear.
- Slide the frittata into a serving platter, slice and serve.