Shannons Leftover Frittata Recipes
LEFTOVER FRITTATA SANDWICHES
Provided by Ree Drummond : Food Network
Time 40m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, whisk together the eggs, parsley and hot sauce until combined. Season with a pinch of salt and pepper. Set aside.
- Melt the butter in a large ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the cubed ham and sweet potato, then cook for a couple minutes. Pour over the egg mixture and allow to cook for 30 to 45 seconds to set the edges. Place in the oven and bake until the eggs are set but not brown on top, 10 to 12 minutes. Set aside to cool slightly, 5 to 10 minutes, then slide the frittata out onto a cutting board and cut into 9 somewhat equal pieces.
- Spread the mustard on the bottom half of each muffin and the mayo on the top half. To each bottom, add a piece of the frittata, a slice of each cheese and 1/3 cup of arugula. Top each with a muffin top. Serve with more hot sauce if desired.
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- Preheat oven to 400F, rack in the middle. In a well-seasoned COLD 10” cast iron pan add the bacon and put the heat to medium-low. Cook the bacon until crispy on both sides. Remove from the pan and place on a paper-towel lined plate. Remove all but 2 Tbl of the bacon grease.
- Add 1 Tbl of butter to the pan turning the heat to medium and add in the shallots, peppers, mushrooms and 1/2 tsp of salt. Sauté for 5-7 minutes or until the shallots & peppers have softened and the mushrooms have removed all of their liquid. Remove from the pan and set aside.
- Add in the potato tots and cook for 5-10 minutes or until they are soft and start to break down into smaller pieces. Just crisp these use slightly. Remove from the pan. In a separate bowl whisk together the eggs, half-and-half, 1/2 cup of cheese, remaining salt, pepper and paprika.
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