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Seasonal Frittata TV!

12-04-2012

Click to see it made - Seasonal Frittata TV!

Here's the recipe:

Vermont Smoke and Cure Seasonal Frittata (serves six to eight, depending on appetites)

 

2 tablespoons local butter

3 tablespoons canola oil

1 cup Vermont potatoes, peeled or scrubbed, inch cubed (heirloom potatoes in colors ideally)

cup Vermont cheddar, grated

1 cup (approximately) Vermont Smoke and Cure ham, inch cubed (about 8 oz)

8 Vermont eggs

cup Vermont milk

scant teaspoon salt or to taste

scant teaspoon fresh ground pepper or to taste

cup thinly sliced and quartered Vermont Smoke and Cure Smoked Pepperoni for color and spice

 

Options to add or substitute:

up to cup diced chives for color

up to cup sliced onions, sautéed; or diced tomatoes

up to cup diced red peppers, previously roasted or sauteed

previously cooked bacon slices cut into long pieces, or cooked 3/8 diced bacon

 

      Preheat the broiler. 

      In a 9 or 10 skillet preheated over medium heat on the stovetop, heat 2 tablespoons of the oil and 1 tablespoon of the butter.  Add the potatoes and cook until lightly browned. 

      While the potatoes are cooking, beat together in a bowl the eggs and milk, then add to the bowl all of the other ingredients except the butter and oil. 

      When the potatoes (and any other seasonal goodies like onions or tomatoes) are ready, pour them into the eggs mixture and scrape the skillet clean.  Add the remaining butter and oil to the skillet, swirl to coat the bottom and up the sides.  Then add the eggs & potatoes mixture to the pan & cook over medium-low heat. 

      When the eggs begin to set, lift up the sides gently.  When the edges begin to firm fully, move to under the broiler until the top sets.  Remove when it starts to brown and allow to cool briefly. 

      Fully loosen underneath and serve wedges from the pan, or slide onto a plate and cut into wedges.


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