FRITO FRITTA

By á-18280

Ingredients

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• 1 tablespoon EVOO – Extra Virgin Olive Oil or vegetable oil
• 1/3-pound ham steak, diced (about 1 cup)
• 3 tablespoons butter
• 1 small onion, chopped
• 1/2 small red bell pepper, seeded and finely chopped
• 2 Serrano chile peppers or 1 large jalapeño pepper, thinly sliced
• 2 cloves garlic, finely chopped
• Salt and pepper
• 1 small vine-ripe tomato, seeded and chopped
• 2 tablespoon chopped fresh cilantro or parsley
• 1 1/3 About 1 1/3 cups Fritos corn chips, lightly crushed (about 3 big handfuls)
• 10 eggs, lightly beaten
• 1 tablespoon hot sauce, such as Frank's® RedHot®
• 4 ounces pepper jack, diced (about 1 cup)

Details

Servings 1
Adapted from rachaelrayshow.com

Preparation

Step 1

Yields: 6

Preparation

Position a rack in the center of the oven and preheat it to 400°F. In a large, oven-proof skillet, heat the EVOO over medium-high heat. Add the ham and cook until browned, 5 minutes. Transfer to plate.

Add the butter to the skillet and cook until foaming. Add the onion, bell pepper, chilies and garlic; season with salt and pepper. Cook until crisp-tender, 3-4 minutes. Stir in the tomato and cilantro. Scatter the ham and corn chips in the pan.

In a bowl, beat the eggs with the hot sauce; season with salt and pepper, Pour the egg mixture over the ham mixture. Scatter the cheese on the top. Cook until the eggs are just set, 3-5 minutes. Transfer the frittata to the oven and bake until puffed, 12-15 minutes.

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Position a rack in the center of the oven and preheat it to 400°F. In a large, oven-proof skillet, heat the EVOO over medium-high heat. Add the ham and cook until browned, 5 minutes. Transfer to plate.

Add the butter to the skillet and cook until foaming. Add the onion, bell pepper, chilies and garlic; season with salt and pepper. Cook until crisp-tender, 3-4 minutes. Stir in the tomato and cilantro. Scatter the ham and corn chips in the pan.

In a bowl, beat the eggs with the hot sauce; season with salt and pepper, Pour the egg mixture over the ham mixture. Scatter the cheese on the top. Cook until the eggs are just set, 3-5 minutes. Transfer the frittata to the oven and bake until puffed, 12-15 minutes.