THE HAM and CHEESE FRY-TATA
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1/2 cup milk
- 2 tbsp butter
- 1/2 cup diced onion
- 1/4 tsp black pepper
- 1/4 cup diced red bell pepper
- 2 minced garlic cloves
- 1 cup diced ham
- 16 oz alexia crinkle-cut fries defrosted and room temperature (i just put the bag in the refrigerator overnight and they were defrosted by morning)
- 1/4 cup diced green bell pepper
- 1/2 cup shredded sharp cheddar
- 10 eggs, scrambled together
- Carbohydrate 14.0929111634372 g
- Cholesterol 262.251250036306 mg
- Fat 64.3561429752528 g
- Fiber 1.65417290111924 g
- Protein 69.1004375863173 g
- Saturated Fat 35.0072431022187 g
- Serving Size 1 1 recipe (978g)
- Sodium 2736.36631859411 mg
- Sugar 12.438738262318 g
- Trans Fat 4.1948312304585 g
- Calories 920 calories
Preheat the oven to 425F (220C). Line a large baking sheet with aluminum foil. Optional step to help the fries brown even more: toss the fries in 1 Tbsp oil (peanut, vegetable or olive are all fine). Bake until browned, turning halfway, about 35 minutes. Once the fries have been removedfrom the oven, lower the temperature to 350F (175C). In a 9 inch non-stick oven-safe skillet over medium heat, brown the ham (this helps rid the ham of excess water so the frittata won’t be watery), about 5 minutes. Add in the butter. Sauté onion, bell peppers and garlic until softened, 3-5 minutes. Add the pepper. Pour in scrambled eggs and milk. Continue cooking over medium heat, stirring until the eggs start to set, about 5 minutes. Turn off the heat. Stir in the shredded cheese. Arrange the cooked fries on top of the egg mixture in a concentric pattern, starting in the middle. Bake 16-18 minutes until the eggs no longer jiggle in the middle when you gently shake the pan. If you want your fries to be browner, you can turn the broiler on once the frittata is cooked andbroil the top for 3 minutes until golden.
