Tuesday- Ham Frittata

Chef’s Notes:

Dear Diary,

Day 2 of no grocery store (with the exception of a quick run and grab of an onion, chips, salsa & one lunch apple).

It’s looking bleak, but luckily there is plenty of leftover ham from Easter.

I tell SmithCale that eggs are good for him, but really I’m just trying to use them up before their due date on the 28th (T-2 days).

The native is restless, and the daily evening thunderstorms don’t help my anti-store drive.

One more meal down, but store visit is becoming imminent.

Love,

Blythe

Plan of Attack:

1. Brown onions & pepper

2. Mix eggs mixture

3. Combine & Bake

Ingredients for 2:

4 oz ham, diced

1 tsp olive oil

½ green bell pepper, diced

¼ C red onion, chopped

3 eggs

½ C milk

¼ C all-purpose flour

1 Tbsp grated parmesan

2 oz Monterey Jack cheese, shredded, divided

¼ tsp dried tarragon

Salt and pepper to taste

2 homemade tortillas

Instructions:

1. Preheat oven to 425 degrees
2. Heat olive oil in skillet over medium-high heat
3. Add onion & bell pepper; sauté 8-10 minutes until softened & browned
4. Remove from heat and add ham; set aside
5. In another bowl whisk together eggs, milk, flour, tarragon, parmesan, 1.5 oz Monterey Jack cheese, salt & pepper
6. Spray 2 ramekins or other oven-safe dish with cooking spray.
7. Tear tortilla in half and place in the bottom of each dish
8. Top ½ of the onion/bell pepper/ ham mixture
9. Add ½ of the egg mixture and shake ramekin to even contents
10. Then top with other ½ of the tortilla and more shredded cheese
11. Bake for 20 minutes
12. Allow to rest for 3-5 minutes
13. Enjoy!

Food before the storm hits (it's tornado-y here),

the SupperSmiths, forging one meal at a time